Lobster Salad with California Avocado Brulee

Serves: 12


1 cup Meyer Lemon Orange Blossom Honey Vinaigrette (recipe follows)
6 Whole lobsters 1 ½ lbs. each, poached, cleaned, chilled, removed from the shell
12 cups Mixed greens
3 Fresh California Avocados, sliced into 16ths.*
2 Tbsp. Turbinado sugar
24 slices Meyer lemon for garnish

Meyer Lemon Orange Blossom Honey Vinaigrette

1/4 cup Meyer lemon juice, fresh
1/4 cup white wine vinegar
1 tsp. Dijon mustard
1/4 cup Orange blossom honey
1 cup olive oil
1 tsp. Fresh thyme
2 tsp. Lemon zest, chopped
As needed Salt and pepper to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.