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. Ingredients

  • 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
  • Lemon wedges
  • 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. Enjoy!