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Summer lobster salad with avocado

Makes 24 hors d'oeuvres Servings
Makes 24 hors d'oeuvres Servings


  • 8 leaves bibb lettuce
  • 1 english cucumber, about 1 pound
  • 1 celery stalk, peeled and thinly sliced on the diagonal
  • 1 half pint small heirloom tomatoes, cut in half
  • 1/2 cup corn, blanched
  • 2 tablespoon finely minced red onion
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon ripe avocado, peeled and cut into 1/2-inch dice
  • 2 tablespoon 1.5-pound lobsters, cooked, cut in half and removed from their shells
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped chervil
  • 1/2 cup green goddess dressing
  • Preparation

    Baking Directions:

    Wash and dry the lettuce leaves.

    Peel the cucumber.

    Cut in half lengthwise, remove the seeds if they are large and slice thinly on the diagonal.

    In a small bowl, toss the cucumbers, celery, tomatoes, corn and onion together.

    Add the lemon juice and olive oil.

    Season with salt and pepper.

    Toss again with the avocado.

    Arrange two lettuce leaves on each of the four plates.

    Mound 1/4 of the salad on top of the leaves on each plate.

    Put a generous spoonful of green goddess on top of each salad, top with half a lobster and sprinkle with the herbs.