"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Lobster Avocado Salad Recipe

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This recipe for Lobster Avocado Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jermaine Holden
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large shallot, minced
1/3 cup champagne vinegar
1 TBS Dijon mustard
1 cup olive oil
Salt and pepper
4 cooked 1 1/2 lb. lobsters with meat removed (or 4 to 5 lbs. cooked meat) or substitute with 4 lbs cooked shrimp
2 ripe avocados, cut into slices
3 heads Boston lettuce, torn into bite size pieces

Directions:
Directions:
Combine shallot, vinegar, mustard; whisk in olive oil, season with salt and pepper. Cut lobster into bite-size pieces; toss with avocado and desired
amount of dressing. Line service plates with lettuce.
Top with lobster avocado mixture.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Enjoy with the rest of this meal as noted in the Asparagus Garlic Aioli appetizer

 

 

 

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