Lobster and Summer Fruit Salad

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

INGREDIENTS

• 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

METHOD

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: www.taste.com.au