Foodie Friday: You know it’s summer time in Australia when seafood and salad are on the menu.

I know that technically it’s not officially summer for a few more days, but it’s certainly felt like it for a while already, so there’s no harm to be had in starting your summer menu a little early. And what better way to kick things off than with a delicious lobster and summer fruit salad.

Prep: 0:10 Mins
Serves: 8


  • 3 baby cos lettuce, leaves separated, torn
  • 1 bunch rocket, trimmed
  • 1 large avocado
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup small fresh mint leaves
  • 1/2 cup small fresh coriander leaves
  • 1 large mango, thinly sliced
  • 120g fresh raspberries
  • 2 cooked lobster tails, meat removed, sliced
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • Pinch caster sugar



Step 1
Arrange lettuce and rocket on a platter. Cut avocado in half and remove the stone. Peel and slice. Arrange over salad with onion, mint, coriander, mango slices and raspberries. Top with lobster meat.

Step 2
Whisk juice, oil, mustard and sugar together in a small bowl until combined. Drizzle over salad. Serve.

Step 3
Pair this dish with Houghton Chardonnay.

Source link: