Dressing
2 tbsp extra virgin olive oil
Juice and zest of ½ lime
1 tbsp white balsamic vinegar
1 tsp Dijon mustard
1 tbsp fresh ginger
1 garlic clove, minced
¼ tsp Himalayan or unrefined sea salt
½ tsp freshly cracked black pepper

Salad
Half a medium pineapple, skin removed, cored & cut into 1-inch thick slices
1 ripe avocado, sliced
350g 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

2 tbsp extra virgin olive oil 1 tbsp white balsamic vinegar 1 tsp Dijon mustard 1 tbsp fresh ginger 1 garlic clove, minced 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 cup s Boston lettuce, torn into pieces 2 -3 tbsp each chopped fresh herbs: basil, mint and parsley

In the bowl of a small food processor, combine all the ingredients for the dressing and process until smooth. Set aside.
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.
In large mixing bowl, combine the cucumber, green onions, lettuce and fresh herbs. Pour in half the dressing and mix until well combined.
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.
Serve immediately.