Lobster Salad with Avocado
Course:
Appetizer, Salad
Servings: 8 portions
Ingredients
- 9 Oz of finely chopped cooked lobster
- 1 ½ of chopped avocado
- 5 finely chopped egg whites
- 2/3 cup of finely chopped apple
- ½ cup of fresh minced parsley
- 5 finely chopped slices of organic cucumber kosher sandwich slices
- 1 Tbsp of organic olive oil mayonnaise
- 1 Tbsp of Coconut Aminos Teriyaki sauce
- Salt to taste
- ¼ cup of fresh finely chopped chives
- 1 tbsp of Salmon caviar optional
Instructions
-
Place all the ingredients, except chives, into the bowl, and mix well.
-
When ready to serve the salad, garnish it with chopped chives and salmon caviar.
Recipe Notes
You can serve the salad either: Inside of an avocado shell, just cut the avocado in halves and take some of the avocado out with a spoon evenly, put the salad in and garnish with chopped chives and salmon caviar, or In a martini cocktail glass, fill the glass with salad more than half of a glass, and garnish it with chopped chives and salmon caviar. Eat with a spoon.