Lobster, Avocado, and Chickpea Salad with Lime Cilantro Vinaigrette
  • Vinaigrette
  • ¼ cup avocado oil or olive oil
  • ¼ cup freshly squeezed lime juice
  • 1½ tablespoon chopped fresh cilantro
  • 1 clove garlic, minced
  • 2 teaspoons agave
  • ¾ teaspoon kosher salt
  • ¾ teaspoon cumin
  • ¼ teaspoon freshly ground pepper
  • Salad
  • 1 cup chickpeas (from a can) drained
  • 1 medium avocado, skin and pit removed
  • 1 teaspoon freshly squeezed lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 scallions, chopped, white and light green parts
  • ½ cup red bell pepper, diced
  • ⅓ cup frozen corn kernels, thawed
  • ½ lb. cooked lobster meat, roughly chopped into large chunks*
  1. Whisk all of the vinaigrette ingredients together and set aside.
  2. To make the salad, place the chickpeas and avocado in the work bowl of a food processor along with the lime juice, salt, and pepper. Pulse 1-2 times or until the chickpeas and avocado are roughly chopped and well combined. Don't over process - you want small chunks of avocado and chickpea to remain intact.
  3. Transfer the mixture to a medium bowl and gently fold in the scallions, red bell pepper, and corn.
  4. Divide the avocado/chickpea mixture evenly among 3 salad plates making mounds about 3 inches wide or use a food mold of the same size. (If you don't own a food mold, a tuna fish or soup can with the top and bottom removed is a good substitute.) Top each of the mounds with about 2½ ounces of the lobster meat. Re-whisk the Cilantro Lime Vinaigrette, drizzle it around and on top of the salad, and garnish with fresh cilantro if desired.
*Cooked, chopped shrimp or crab meat can be substituted.
Nutrition Information
Serving size: 10 ounces, Calories: 433, Fat: 29g, Saturated fat: 4g, Unsaturated fat: 25g, Trans fat: 0g, Carbohydrates: 26g, Sugar: 5g, Sodium: 1227mg, Fiber: 9g, Protein: 20g, Cholesterol: 110mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/lobster-avocado-chickpea-salad-lime-cilantro-vinaigrette/