Salad: 1/2 lb fresh lobster meat, cooked, chilled, and cut in small pieces 1 stalk of celery, diced 3 green onions, thinly sliced 1/2 c heirloom grape tomatoes, cut in quarters 1/4 c sliced almonds Accompaniments: 2 ripe avocados thinly sliced cabbage or fresh greens Lemon Vinaigrette Dressing: 1 t finely grated lemon zest 4 T freshly squeezed lemon juice 2 t sugar 1 t Dijon mustard 1/2 t fine sea salt (I used ground Himalayan salt) 6-8 T EVOO Freshly ground black pepper to taste

Whisk all the dressing ingredients together in a small bowl.

Place all the salad ingredients in a mixing bowl. Add the dressing and toss.

Place a small amount of the cabbage or greens in a salad bowl. Cut the avocado's in half and scoop out the whole half and place over greens. Fill the avocado with the salad ingredients.

Enjoy!