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–+ servings
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Makes

4 servings (vinaigrette)

Ingredients

For the lemon Dijon vinaigrette

  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • salt and pepper to taste

For the salad

  • a bed of fresh greens
  • cooked lobster or shrimp
  • croutons a half cup per person

Optional

  • sliced avocado
  • sliced red onion
  • tomatoes

Instructions

  • 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.