8.01.2013

Lobster salad


2 c lobster meat, steamed
1 c fire roasted corn kernels, room temperature
1 c cherry tomatoes
3 scallions
1 avocado
3 c baby arugula

Dressing
3 tbsp lemon juice
1 tbsp lemon zest
3 tbsp orange juice
1 tsp honey
1 tsp Dijon mustard
3 tbsp olive oil
Salt + pepper

Whisk dressing ingredients together until uniform and set aside.

Slice cherry tomatoes in half. Slice avocado and scallions. Mix avocado, tomatoes, corn, scallions with the dressing. Add in the lobster meat and toss again. Serve on a bed of arugula.