Description
A refreshing salad featuring sweet grilled pineapple and succulent lobster, perfect for summer gatherings.
Ingredients
- 2 tbsp extra virgin olive oil
- Juice and zest of ½ lime
- 1 tbsp white balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp fresh ginger
- 1 garlic clove (minced)
- ¼ tsp Himalayan sea salt
- ½ tsp freshly cracked black pepper
- ½ medium pineapple (skin removed, cored & cut into 1-inch thick slices)
- 1 ripe avocado (sliced)
- 350 g cooked lobster meat (cut into chunks)
- 2 Lebanese cucumbers (peeled and sliced)
- 2 green onions (chopped)
- 2 cups Boston lettuce (torn into pieces)
- 2-3 tbsp each of chopped fresh herbs: basil, mint, and parsley
Instructions
- Combine all dressing ingredients in a food processor and process until smooth.
- Preheat the grill to medium-high and grill pineapple slices for 3-4 minutes per side until caramelized.
- Mix cucumber, green onions, lettuce, and herbs in a bowl, adding half of the dressing and combining well.
- Transfer salad mixture to a serving plate or hollowed pineapple half for presentation.
- Arrange lobster chunks, avocado slices, and grilled pineapple on top, drizzling with remaining dressing.
- Serve immediately and enjoy!
Notes
Best served cold; store leftovers in an airtight container and consume within 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion