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Lobster and Avocado Salad

4 servings


Dairy Free Gluten Free High Fibre Low Sodium

Nutritional Facts Per Serving

8.8 g
10.4 g
5.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 293
  • Fat 25.9 g
    • Saturated   3.9 g
    • + Trans 
  • Cholesterol 21 mg
  • Sodium   133 mg
  • Carbohydrate 10.4 g
    • Fibre   5.8 g
    • Sugars  
  • Protein 8.8 g
    • Vitamin A 16 %
    • Vitamin C 25 %
    • Calcium 6 %
    • Iron 12 %


Combine the first seven ingredients in a bowl. Toss in the lobster and avocado. Divide the salad greens among 4 decorative glasses. Arrange the lobster mixture on top. Garnish with dill sprigs and serve.

Serving Suggestions

Because of the somewhat southwestern-style flavour, some crispy, homemade tortilla wedges to scoop up some of the salad would make a nice accompaniment. To make 2 dozen of them, cut 2, 10-inch flour tortillas each into 12 wedges. Place the wedges in a single layer on parchment-lined baking sheet. Place 2 Tbsp. of olive oil in a small bowl, and then mix in 1 tsp. each of grated lime zest and 1/2 tsp. each of cumin and chili powder. Divide and brush the mixture on the top of the tortillas wedges; sprinkle lightly with salt. Bake in a preheated 350 degrees F for 6 to 8 minutes, or until crisp and golden.

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