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

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 2 ripe avocados 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

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!