Lobster and Avocado Salad on Arugula

Lobster is sweet,avocado is tender. Combine with the slightly bitter edge of arugula for interesting tastes.

• 1 tablespoon vinegar
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon dry mustard
• Salt to taste
• Dash cayenne
• 1/3 cup salad oil
• 2 cups cooked lobster diced
• 1-1/2 cups fresh avocado cubed
• 3/4 cup jicama, chopped
• 1 bunch arugula, shredded
• Mayonnaise - to taste

METHOD

Dressing: Whisk together vinegar, lemon juice, mustard, salt and cayenne. When ingredients are blended, whisk in oil.

Combine lobster, avocado and jicama in a large bowl. Pour dressing over and fold gently until thoroughly blended.

Cover and refrigerate for 30 minutes, tossing once.

Cover each plate with arugula. Spoon lobster mixture on top of arugula and top each serving with a dollop of mayonnaise.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Ellen Cory

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