Lobster Tail Salad with Potatoes, Corn & Avocado Dressing

Who doesn't love lobster? You can order lobster rolls from a food truck, or surf & turf at a fancy restaurant, or you can buy lobster tails at a grocery store and use them in fun dishes at home. The first time I cooked with lobster tails, I made a lobster roll. This time I decided to make a salad that includes some of my favorite things.

Lobster Tail Salad with Potatoes, Corn & Avocado Dressing

Ingredients
Boston lettuce leaves
red potatoes, sliced into 1/4" slices, parboiled in salted water, grilled on both sides with olive oil, salt & pepper {I used my Panini grill}
corn: grilled directly on the gas stove
lobster tails, poached, then taken out of the shell and slightly grilled
hearts of palm, sliced
tomatoes, quartered

for the dressing
1 avocado, flesh removed
2 tablespoons Meyer lemon juice
1 tablespoon olive oil
1-2 tablespoons water
1/2 garlic clove, chopped
2 tablespoons chopped parsley
salt to taste

Directions
1. In an individual bowl arrange Boston lettuce leaves. Top with potatoes, corn, tomatoes, and lobster.
2. In a food processor puree all the ingredients for the dressing and pour over the salad.

I love salads like this: full of color, flavor, texture and quite filling!

The dressing lasts surprisingly a long time in the fridge and can be used as a dip for vegetables.

Don't you wish you had this salad for lunch on this gray Monday?