Salade de homard à l’ananas grillé

Ingrédients

• 2 tbsp extra virgin olive oil
• Juice and zest of 1/2 lime
• 1 tbsp white balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh ginger
• 1 garlic clove (minced)
• 1/4 tsp Himalayan or unrefined sea salt
• 1/2 tsp freshly cracked black pepper
• Half a medium pineapple (skin removed, cored & cut into 1-inch thick slices)
• 1 ripe avocado (sliced)
• 350 g cooked lobster meat (cut into chunks (that’s the meat of about 2 lobsters))
• 2 Lebanese cucumber (peeled and sliced)
• 2 green onions (chopped)
• 2 cups Boston lettuce (torn into pieces)
• 2-3 tbsp each chopped fresh herbs: basil (mint and parsley)

Préparation

1. 1

   In the bowl of a small food processor, combine all the ingredients for the dressing and process until smooth. Set aside.

2. 2

   Preheat your outdoor grill to medium-high (or set a cast iron grill pan over med-high heat). Grill pineapple slices on both sides to get nice grill marks on them. Let pineapple cool slightly and cut into chunks.

3. 3

   In large mixing bowl, combine the cucumber, green onions, lettuce and fresh herbs. Pour in half the dressing and mix until well combined.

4. 4

   Transfer the salad to a serving plate (I emptied out the other half of the pineapple and used it as a serving bowl), arrange lobster, avocado and pineapple slices on top and drizzle with the rest of the vinaigrette.

5. 5

   Serve immediately.