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Delicious Lobster Avocado Feta Salad garnished with fresh herbs and lemon.

Lobster Salad with Avocado, Feta, and Lemon Vinaigrette

A luxurious salad combining fresh lobster, creamy avocado, tangy feta, and zesty lemon vinaigrette, perfect for special occasions or a refreshing weeknight dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad Base
  • 8 cups torn Boston Bibb lettuce Provides a fresh crunch.
  • 2 avocados, diced Adds rich creaminess.
  • 1 red bell pepper, diced Brightens the salad with color and flavor.
  • 4 ounces feta cheese, cubed or crumbled Contributes savory creaminess.
  • 1/2 cup kalamata olives Adds a Mediterranean touch.
  • 1 lb cooked lobster meat, chopped The star ingredient!
Lemon Vinaigrette
  • 1 lemon, juiced Freshly squeezed for brightness.
  • 1/4 cup extra virgin olive oil Provides fruity richness.
  • 1 clove garlic, minced Enhances flavor.
  • Salt and pepper, to taste Basic seasonings.

Method
 

Preparation
  1. Start by evenly distributing the torn Boston Bibb lettuce onto four plates.
  2. Top each plate with 1/4 of the diced avocado and red bell pepper.
  3. Sprinkle the feta cheese and kalamata olives over the veggies.
  4. Divide the chopped lobster meat equally among the plates.
Making the Vinaigrette
  1. In a medium bowl, whisk together the lemon juice, extra virgin olive oil, minced garlic, salt, and pepper until emulsified.
Serving
  1. Drizzle the vinaigrette over each salad and serve immediately.

Notes

Use fresh, quality lobster for the best flavor. Consider add-ins like cherry tomatoes. The vinaigrette can be prepared in advance and stored in the refrigerator.