A few years back, my dad whipped up this gem of a summer salad with no intentions of blowing anyone’s mind. Having said that- our minds were blown. The original recipe called for Boston bibb lettuce (or butter lettuce,) but we switched it up over memorial day weekend for some iron-packed baby spinach and mesclun. It’s a delicious, guilt-free, and filling salad that works just as well for an appetizer as it does for a main course. Bon appétit!
What You’ll Need for the Salad
- 1 lb lobster tails (or one per person)
- 1 lb shrimp
- baby spinach & mesclun mix
- 2 ripe avocados, diced
- the juice of 1 lime
- 1 pint of cherry tomatoes, halved
- 1 cucumber, diced
- 2 handfuls of toasted pinenuts (optional)
- pinch of salt
- olive oil
What You’ll Need for the Dressing
- 1 lemon juiced, plus zest from whole lemon (no seeds)
- 4 oz/ 1/2 cup oz. EVOO
- 2 tbsp red or white wine vinegar
- 1 teaspoon salt & pepper
- 1 tbsp honey
- 1 tbsp whole grain mustard
Rub olive oil, salt and pepper on shrimp and lobster tails. Preheat your grill to medium heat and place lobster meat and shrimp on the racks. Grill evenly on both sides until cooked all the way through- be careful not to overcook. Shrimp only need a minute or two on each side. The Lobster tails will take longer depending on the size.
Dice the avocados, add a pinch of salt, and squeeze the juice from one lime. This keeps the avocado from going bad. Halve the cherry tomatoes and add a pinch of salt. Dice the cucumber. If you are adding pinenuts, toast the in a small pan over low heat until just golden brown. Assemble the salad with the peeled lobster tails and shrimp on top.
Whisk together the ingredients for the vinaigrette and lightly drizzle over the salad. Toss before serving.