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

Instructions

• 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!