Lobster Salad with Citrus Vinaigrette: A Must-Try Recipe!
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A refreshing Lobster Salad with a zesty Citrus Vinaigrette, perfect for a light meal or special occasion.
- Author: Adriana Rose
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
- 1 ½ pounds cooked lobster meat, chopped
- 4 cups mixed greens (arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- 1 avocado, diced
- ¼ cup fresh chives, chopped
- ¼ cup olive oil (for vinaigrette)
- 2 tablespoons fresh lemon juice (for vinaigrette)
- 2 tablespoons fresh orange juice (for vinaigrette)
- 1 teaspoon Dijon mustard (for vinaigrette)
- Salt and pepper to taste (for vinaigrette)
- In a small bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, salt, and pepper until well combined. Set aside.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Gently toss in the chopped lobster meat.
- Drizzle the citrus vinaigrette over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Serve immediately, garnished with fresh chives.
Notes
- For added crunch, sprinkle some toasted pine nuts or walnuts on top before serving.
- If lobster is not available, this salad can be made with shrimp or crab for a delicious alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg