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Endive and Lobster Salad
Indulge in the luxurious combination of sweet lobster meat and crisp endive leaves, harmoniously balanced with creamy avocado and vibrant cherry tomatoes. This refreshing salad is not just a feast for the palate but also a visual delight, making it perfect for special occasions or a sophisticated lunch. The history of lobster salad traces back to the coastal regions of New England, where fresh seafood meets elegant dining, bringing a touch of the ocean to your table.
Servings: 4
Ingredients
- Endive
- 2 heads, leaves separated
- Lobster meat
- 1 pound, cooked and chopped
- Cherry tomatoes
- 1 cup, halved
- Avocado
- 1, diced
- Red onion
- 1/4 cup, thinly sliced
- Olive oil
- 3 tablespoons
- Lemon juice
- 2 tablespoons, freshly squeezed
- Dijon mustard
- 1 teaspoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Pepper
- to taste
Instructions
- Begin by preparing the salad ingredients. In a large bowl, combine the endive leaves, chopped lobster meat, halved cherry tomatoes, diced avocado, and thinly sliced red onion.
- In a separate small bowl, prepare the dressing by whisking together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined and emulsified.
- Drizzle the dressing over the salad mixture and gently toss to coat all ingredients without bruising the avocado.
- Serve immediately for the freshest taste, garnishing with extra cherry tomatoes or a sprig of fresh herbs if desired.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 320 • Fat: 24g • Carbs: 15g • Protein: 20g • Sodium: 300mg • Sugar: 2g
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