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Lobster Salad in Avacodo

Submitted by Miss Danielle on Mon, 05/28/2007 - 2:21pm.
Ingredients: 
  • 1 avocado
  • 1 tbsp fresh herbs (your choice)
  • 6 baby cherry tomatoes, halved
  • 4 oz cooked lobster, chopped into small pieces (reserve claw meat if you have it)
  • 2 green onions, sliced finely
  • inner celery stalks, sliced finely + their leaves, chopped
  • 2 tbsp olive oil (or use some flaxseed oil or a mix)
  • 1 tbsp freshly squeezed lime juice
  • salt and pepper to taste
Instructions: 

1) Halve and pit the avocado. Then cut a 1/4 inch slice off each of the outside halves so that the avocado half can sit on its curved side without rolling over. Scoop out a bit of the avocado, making the pit hole about 50% larger than it was originally.

2) In a medium bowl, add all remaining ingredients and toss thoroughly. Spoon salad into avacodo halves. Top each salad with claw meat (if available).

Notes: 

I saw this on the surreal gourmet. You could easily replace the lobster with shrimp, or even chicken.