Lobster Salad with Citrus Vinaigrette
Fresh, light salad perfect for summer.
Servings: 2 salads
Ingredients
Dressing
- 1/2 cup extra virgin olive oil, plus extra for the tomatoes
- 1/4 cup citrus champagne vinegar
- 2-3 tbsp fresh squeezed orange juice
- 1 lemon freshly squeezed
- 1.5 tbsp honey
- 1/8 tsp of each, salt + pepper, plus additional for the roasted tomatoes (fresh cracked best!)
- 1/8 tsp garlic powder, plus additional for the roasted tomatoes
Salad
- 12 oz lobster pieces, fresh or thawed
- bagged arugula
- 1 avocado, diced
- 1 orange, peeled and cut into segments
- 1/2 pint cherry tomatoes, roasted and cooled
Instructions
- First, let's roast the tomatoes. Preheat an oven to 400.
- Cut the tomatoes in half (length wise) and coat in evoo. Then add some freshly cracked salt, pepper + garlic powder and combine.
- Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister. Remove and allow to cool.
- In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.
- Add the remaining ingredients and shake well to completely combine.
- Slice an avocado in half, remove the pit and dice the entire avocado into 3/4" cubes and scoop out.
- Cut the skin from the orange, and the gently slice into segmented piece (see video and photos for details)
- If using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.
- Using a small round ring (I used a large biscuit cutter), add arugula, then split the additional ingredients between two plates and layer each ingredient overtop the arugula.
- Add 1/2 the diced avocado, orange segments and lobster to each plate. Gently divide up the roasted tomatoes between the two plates.
- Shake the dressing again and spoon it overtop the salad.
- Add additional cracked pepper overtop, remove the plating ring and serve immediately.
- Enjoy!