Lobster salad
Ingredients
1½ lb lobster, cooked, cleaned and cut into bite-sized pieces
250 ml (1 cup) cucumber, seeded and diced
250 ml (1 cup) cherry tomatoes, cut in half
1 ripe avocado, cut into chunks
1 bunch arugula, washed and spun dry
1 bunch baby spinach, washed and spun dry
FOR THE VINAIGRETTE
22 ml (1½ tbsp) Dijon mustard
60 ml (¼ cup) freshly squeezed lemon juice
75 ml (5 tbsp) olive oil
30 ml (2 tbsp) fresh tarragon, chopped
Salt and freshly ground black pepper, to taste
Preparation
To prepare the vinaigrette, whisk all the ingredients in a small mixing bowl. Taste and season with salt and freshly ground pepper.
In a large mixing bowl, combine all the vegetables and lobster pieces.
Add the vinaigrette and gently toss to coat well.
Arrange on plates and serve.
