Avocado and Lobster Salad
, Yields 4
Culture: Other/Fusion
Main Ingredient: Fish/Seafood
Meal Type: Salad
|
A delicious, creative medley of lobster and avocado with braised-potatoes and yellow beets, tastefully dressed Renée’s Peppercorn Ranch Wellness Dressing.
| 1 bottle (270 ml) |
Renée’s Peppercorn Ranch Wellness Dressing
|
| 1 cup |
lobster meat – peeled and cut into 1” cubes
|
| 2 cups |
avocado – peeled and cut into 1” cubes
|
| ½ cup (2 stalks) |
celery – peeled and finely diced |
| 1 cup |
small white potatoes, sliced in half |
| 1 cup |
small yellow beets – sliced in half |
| 8 oz (4 handfuls) |
mesclun greens |
| ½ |
vanilla extract |
| 2 |
salt |
| 1 |
cracked fresh pepper |
| ½ cup |
olive oil |
| 4 |
red cherry tomatoes – cut in half |
|
- In a medium-sized frying pan add a drizzle of oil and bring to a moderate heat.
- Olive oil should be warm but not smoking.
- Place the halved potatoes and beets peeled, diced yellow beets and potatoes into the oil and cook until soft and browned. This will take about 10 to 15 minutes on a low heat.
- In a mixing bowl place the diced lobster, celery and diced avocado along with ¼ of the Renée’s Peppercorn Ranch Wellness Dressing and the vanilla and mix until all the ingredients are well combined.
- Once the root vegetables are cooked, remove them from the frying pan and blot them with paper towel to remove excess oil.
- In a large salad bowl collect the mesclun greens and dress them with the desired amount of Renée’s Peppercorn Ranch Wellness Dressing.
- In four bowls or martini glasses, place the root vegetable mix at the bottom and the greens on top.
- Finally, finish the dish with a spoonful of the lobster mix and garnish the dish with a drizzle of Renée’s Peppercorn Ranch Wellness Dressing and a red cherry tomato.
Note: For the same great taste, feel free to substitute lobster for shrimp or crab meat.
