Paleoista Lobster Salad Recipe
On a weekend getaway to Nantucket, the first meal we enjoyed was a lunch overlooking the water and the lobster salad was what immediately jumped off the menu the moment I had a glance at the menu.
While a traditional preparation would include mayonnaise, I added a California spin to it by using local organic olive oil and some avocado, as well as serving it on a bed of leafy greens instead of serving it on toasted bread.
1 lobster (about 3 pounds of meat), cooked
1 each yellow and green bell peppers, seeded and diced
4 stalks celery, diced
1/2 large white onion, diced
1/2 cup olive oil
8 cups leafy greens
1 ripe avocado, cubed
Freshly ground black pepper, to taste
Chop lobster meat
Combine lobster with peppers, celery, onion and olive oil
Potion lettuce into four salad bowls
Top with lobster mixture
Garnish with avocado slices and lemon wedges
Not only will you enjoy the taste, you’ll be providing your body with one of the richest sources of protein and omega-3 fatty acids.