Looking for a salad that feels indulgent, tastes amazing, and is incredibly healthy for you? Well here it is!
This colorful winter salad features juicy segments of ruby red grapefruit, creamy slices of avocado and chunks of tender, sweet lobster on a bed of mixed greens, crunchy radishes and shaved fennel; all drizzled with a tangy lemon-shallot-tarragon vinaigrette.
Every forkful has a different combination of flavors and textures.
Start with the lemony shallot vinaigrette. Everything into a jar. And shake it up!
Toss the greens, radishes and fennel together.
Layer the grapefruit and avocado slices onto a plate and pile on the lobster.
Then simply assemble your plates.
You can certainly toss this all together. But I like to serve it much like a cobb salad. Put as little or a lot of what you like on your plate of greens.
- 2 ruby red grapefruits, cut into segments
- 2 avocados, sliced
- 4 lobster tails, cooked & roughly chopped
- 4 cups of mixed greens
- 4-6 radishes, thinly sliced
- 1 fennel bulb, shaved
- 6 Tablespoons of extra virgin olive oil
- 4 Tablespoons of tarragon vinegar
- 4 teaspoons of freshly squeezed lemon juice
- 3 teaspoons of minced shallot
- 1 teaspoon of fresh chopped tarragon
- salt & pepper to taste
- To make the vinaigrette, place the vinegar, lemon juice, shallot, tarragon and olive oil in a jar.
- Shake to combine and season with salt & pepper to taste.
- In a large stockpot, bring 6 cups of salted water to a boil
- Add the lobster tails and boil for 8-10 minutes, until the shells turn bright red and the meat is tender when pierced with a fork. (internal temperature should be 140-145 degrees F.)
- Drain the lobster tails and refrigerate until cool enough to handle.
- Remove the meat from the shells and roughly chop into bite size pieces.
- Toss the lobster meat with a Tablespoon of dressing and set aside.
- Place the greens, radishes and fennel in a serving bowl.
- Toss with a Tablespoon of dressing.
- Arrange the grapefruit wedges and avocado slices on a platter.
- Mound the lobster onto the platter.
- Serve the greens and lobster salad with extra dressing on the side.
- Note: This is just how I like to serve the salad. Conversely, you can toss the greens, fruit and lobster together in one serving bowl if that's what you prefer.
If you ate today, thank a farmer.