Springtime Lobster Panzanella Salad with Lemon Dijon Vinaigrette

Ingredients

• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt and pepper (to taste)
• a bed of fresh greens
• cooked lobster or shrimp
• croutons (a half cup per person)
• sliced avocado
• sliced red onion
• tomatoes

Instructions

1. 1

   Whisk together all vinaigrette ingredients until emulsified. Toss with the salad greens, seafood and croutons and store the rest in an airtight jar in the refrigerator for up to two weeks.