Nothing says summer like a glass of white wine and a delicious lobster salad. This lightened-up lobster salad is a skinny take on the traditional lobster potato salad.
Typically, lobster salad is made with lobster, potatoes, and a combination of mayonnaise and sour cream. It’s a scrumptious dish, but it’s not very light or healthy.
Instead, this lobster salad recipe utilizes avocados and cucumbers to provide the creamy nature of a lobster salad while making the salad still feel fresh and light.
To carry out the lobster part of this recipe, you can either cook the lobster yourself (if you’re brave enough!) or you can buy already-cooked lobster from the store. Some markets carry cut-up lobster tail in the deli window while others may simply have prepared lobster behind the seafood counter but require you to cut it up yourself.
We like making this salad with fresh cilantro, but if you’re not a fan of cilantro, you can easily swap it out for parsley or dill. Other tasty additions include cherry tomatoes or chopped celery.
This lobster salad is best served fresh because of the lobster and avocado, but a couple of hours in the fridge won’t hurt the dish if you need to make the meal ahead of time.
Cook time: 0 minutes
Prep time: 10 minutes
- 2 cups cooked lobster tail chopped
- 2 cups diced avocado
- 1 cup diced cucumber
- 1/2 tsp sea salt
- 2 tsp chopped cilantro
- 1/2 tbsp avocado oil or extra virgin olive oil
- 1 tbsp fresh lemon juice
- pinch of black pepper
- Add all of the ingredients to a large bowl, then stir everything to combine well. Serve immediately or refrigerate for a couple of hours.
Recipe adapted from cleaneatingrecipesblog.com