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Lobster and Hearts of Palm Salad with Avocado Buttermilk Dressing

  • 4servings
  • 45minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head red leaf lettuce

  2. 1 cup cherry tomatoes , halved

  3. 1/2 small red onion, thinly sliced

  4. 1 (14-ounce) jar hearts of palm , drained and sliced on a bias

  5. 2 (1-pound) lobsters , steamed, meat removed and coarsely chopped

  6. Avocado-Buttermilk Dressing , recipe follows

  7. 1 medium firm-ripe avocado, peeled, seeded and cubed

  8. 2/3 cup buttermilk

  9. 1/4 cup sour cream

  10. 3 tablespoons grated sweet onions

  11. 2 1/2 tablespoons fresh lime juice

  12. 2 tablespoons olive oil

  13. 1 teaspoon minced garlic

  14. 1 teaspoon minced fresh dill

  15. 1/2 teaspoon salt

  16. 1/8 teaspoon cayenne

Instructions Jump to Ingredients ↑

  1. Arrange the lettuce on a plate, add the cherry tomatoes, red onion and sliced hearts of palm. Toss the lobster meat with a little of the avocado dressing; place the lobster salad in the middle of the plate, drizzle with the remaining Avocado-Buttermilk dressing.

  2. Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.

  3. Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.)

  4. Yield: 1 3/4 cups

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