Today, I opted for a salad, complete with beautiful grilled pineapple, chunks of creamy avocado, crunchy cucumber and loads of crisp, fresh lettuce. While I must admit that it was absolutely fantastic, I’m sure that it would be just as delicious with shrimp. Or crab. Or even fresh tuna, for that matter.
INGREDIENTS
Dressing
- 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 sea salt
- ½ tsp freshly cracked black pepper
Salad
- Half a medium pineapple, skin removed, cored & cut into 1-inch thick slices
- 1 ripe avocado, sliced
- 350g cooked lobster meat, cut into chunks (that’s the meat of about 2 lobsters)
- 2 cucumber, peeled and sliced
- 2 green onions, chopped
- 2 cups Boston lettuce, torn into pieces
- 2-3 tbsp each chopped fresh herbs: basil, mint and parsley
INSTRUCTIONS
- In the bowl of a small food processor, combine all the ingredients for the dressing and process until smooth. Set aside.
- Preheat your outdoor grill to medium-high. Grill pineapple slices on both sides to get nice grill marks on them. Let pineapple cool slightly and cut into chunks.
- In large mixing bowl, combine the cucumber, green onions, lettuce and fresh herbs. Pour in half the dressing and mix until well combined.
- Transfer the salad to a serving plate (you can empty out the other half of the pineapple and used it as a serving bowl), arrange lobster, avocado and pineapple slices on top and drizzle with the rest of the vinaigrette.
Serve immediately.
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