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.
Servings 1



  • 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


  • 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



  • 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!


  • You know the drill, add all the ingredients to a food processor, and you're done!


Dressing lasts in the fridge for 2-3 weeks!
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