Salade de homard et d’avocat, vinaigrette crémeuse au tofu et au citron vert

Ingrédients

• 5 ounces silken tofu (drained)
• 2 tablespoons lime juice
• 1/4 cup chopped shallots
• 2 teaspoons Dijon mustard
• 1 teaspoon rice vinegar
• 1 teaspoon minced ginger
• 1/3 cup vegetable oil, (or another neutral oil)
• Kosher salt, (as needed)
• 6 ounces wild arugula
• 1 medium Hass avocado, (halved, pitted and diced)
• 1 teaspoon black sesame seeds, (divided)
• 2 tablespoons toasted sesame oil
• 2 tablespoons lime ponzu
• 1/2 pound cooked lobster meat
• 1 tablespoon chopped chives

Préparation

1. 1

   --- For the tofu-lime dressing: ---

2. 2

   Add the tofu, lime juice, shallots, Dijon mustard, rice vinegar, ginger and vegetable oil to a food processor or blender.

3. 3

   Blend until smooth and adjust consistency as needed with 1 teaspoon of water at a time if needed. Season with salt. Use or add to an airtight container and refrigerate until ready to use, up to 4 days in advance.

4. 4

   --- For assembly: ---

5. 5

   Toss the arugula with ½ cup of the tofu-lime dressing, diced avocado and half the sesame seeds.

6. 6

   Divide the dressed salad among serving bowls. Arrange the lobster meat over the top. Sprinkle the sesame oil, ponzu and remaining sesame seeds over the top as well. Garnish with chives and serve immediately.