LOBSTER BLAT SALAD
You read that right, a Lobster-Bacon-Lettuce-Avocado-Tomato SALAD. AKA if a BLT Sandwich had a baby with a Lobster Louie Salad. I guess you're WELCOME.
Ingredients
SALAD
- 2 cups Greens (I chose a light frisee hybrid)
- 1/2 cup cherry tomatoes
- 2 strips bacon
- 1/2 small avocado
- 3-4 oz lobster
- 1 small orange
DRESSING
- 1/2 cup 1/2 cup veganaise
- 1/4 cup 1/4 cup olive oil
- 2 tbsp 2 tbsp sugar-free ketchup
- 1/2 lime (juice of)
- 1 clove garlic
- 1 tsp capers
- 1/4 tsp smoked paprika
- 1/4 tsp pepper
Instructions
SALAD
- Start by cooking the bacon – I like mine crispy!
- Then arrange the salad: layer the lettuce, halve the tomatoes, supreme or slice the orange how you like, slice celery thin and on a diagonal and finish by slicing the avocado. Arrange on a POWL….aka plate-bowl hybrid (the only way you should eat a salad).
- Next, get the lobster ready for its debut. I cook mine in a touch of butter in a pan for a few minutes until cooked through but still soft. Just trust the lobster. You'll know when it's done.
- Give it a bite-seize rough chop, add it to the POWL and top with your delicious dressing. That is all, folks. Enjoy!
DRESSING
- You know the drill, add all the ingredients to a food processor, and you're done!
Notes
Dressing lasts in the fridge for 2-3 weeks!