Best 9 Tomato And Lobster Salad With Avocado Relish And Shellfish Aioli Recipes

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In this culinary adventure, we will embark on a journey to discover the best recipe for "Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli." This tantalizing dish promises an explosion of flavors, textures, and colors, taking you on a gastronomic voyage like no other. Get ready to explore a world of culinary artistry as we dive into the depths of this delightful recipe, uncovering the secrets to creating a masterpiece that will leave your taste buds in awe.

Let's cook with our recipes!

GRILLED LOBSTER AND AVOCADO SALAD



Grilled Lobster And Avocado Salad image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon Dijon mustard
1 tablespoon chopped shallots
3 tablespoons grapefruit vinegar* (recommended: "O")
1 lime, juiced
3 tablespoons grapefruit oil* (recommended: "O")
3/4 cup extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons thinly sliced basil or mint leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 avocados
Juice of 1/2 a lime
4 lobster tails
Melted butter, for basting
2 red bell peppers, diced
1 jicama, diced
1 Maui onion, diced
2 heads butter lettuce
1/4 cup pine nuts, toasted
1 Maui onion, very thinly sliced
1 pint grape tomatoes, or sweet 100 tomatoes or pear tomatoes

Steps:

  • In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
  • Bring a large pot of salted water to boil.
  • Preheat grill to high or preheat the broiler.
  • Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
  • Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
  • Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
  • In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
  • Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.

SIMPLE AVOCADO & TOMATO SALAD



Simple Avocado & Tomato Salad image

For a speedy side, Jennifer serves an avocado salad. "My mother came up with this when she had too many ripe avocados and tomatoes on hand." -Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 medium ripe avocados, peeled and cubed
2 cups grape tomatoes
1/4 cup thinly sliced red onion
1/4 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the avocados, tomatoes and onion. In a small bowl, whisk the remaining ingredients. Pour over avocado mixture; toss gently to coat.

Nutrition Facts : Calories 197 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 7g fiber), Protein 3g protein. Diabetic Exchanges

EASY TOMATO AVOCADO SALAD



Easy Tomato Avocado Salad image

I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 teaspoons lemon juice
3/4 teaspoon lime juice
1/8 to 1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium ripe avocado, peeled and cubed
1/2 cup cubed tomato
1/4 cup chopped red onion

Steps:

  • In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 173 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA



Grilled Lobster Salad with Avocado and Papaya image

Categories     Salad     Leafy Green     Tomato     Backyard BBQ     Dinner     Lunch     Papaya     Lobster     Avocado     Summer     Grill     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

Steps:

  • Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
  • Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
  • Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
  • Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
  • Toss greens in another large bowl with enough remaining dressing to coat.
  • Divide greens among plates. Spoon lobster mixture atop greens and serve.

LOBSTER AND AVOCADO SALAD



Lobster and Avocado Salad image

This is a great summer salad that combines some of my very favorite things: lobster, fresh green beans, black olives, and avocados! This makes a good brunch salad.

Provided by Berts Kitchen Witch

Categories     Salad Dressings

Time 28m

Yield 2 serving(s)

Number Of Ingredients 15

2 lobster tails (cooked)
2 avocados
2 tablespoons lemon juice
1 cup fresh green beans (snapped into 1-inch pieces)
2 tablespoons black olives (sliced)
4 tablespoons shallots (minced fine)
2 tablespoons cilantro (chopped)
2 tablespoons fresh chives (chopped)
1 garlic clove (minced fine)
1 teaspoon Dijon mustard
1 pinch sugar
1 tablespoon balsamic vinegar
5 tablespoons olive oil
salt
black pepper

Steps:

  • Chop cooked lobster tails into small chunks.
  • Chop avocados into small chunks.
  • Combine lobster and avocado together with lemon juice over all.
  • Boil the green beans in salted water for about 3 minutes (You want them "tender-crisp").
  • Drain green beans and run under cold water to cool.
  • Add all the rest of the salad ingredients to the lobster and avocado; toss together.
  • Place all the dressing ingredients EXCEPT the olive oil together in a small bowl.
  • SLOWLY drizzle in the olive oil whisking it into the dressing until emulsified.
  • Pour dressing over the salad and ENJOY!

Nutrition Facts : Calories 669.9, Fat 64.3, SaturatedFat 9.1, Sodium 122.7, Carbohydrate 27.1, Fiber 15.9, Sugar 2.6, Protein 6

AVOCADO SALAD WITH TOMATO RELISH



Avocado Salad With Tomato Relish image

This recipe was published in Favorite Brand Name Classic Mexican Recipes and makes a wonderful salad for a Mexican theme dinner.

Provided by PaulaG

Categories     Greens

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon cider vinegar
1 tablespoon fresh orange juice
1 teaspoon grated orange peel
1/4 teaspoon salt
black pepper
3 tablespoons olive oil
3 fresh plum tomatoes, about 1/2 pound
1/4 cup coarsely chopped fresh cilantro
1 small shallot
1 medium jalapeno pepper, finely chopped (may remove the seeds for a milder dish)
2 large firm ripe avocados
2 -3 cups shredded lettuce

Steps:

  • Mix the vinegar, orange juice, orange peel, salt and pepper in a medium bowl.
  • Gradually whisk in oil until dressing is thoroughly blended.
  • Stir in the tomatoes, cilantro, shallot and jalapeno, toss lightly to mix; allow to stand, covered, at room temperature for up to 2 hours to blend flavors.
  • Just before serving, cut avocados lengthwise into halves; remove and discard pit, cut the avocados lengthwise into 1/2-inch thick slices.
  • Arrange the avocados over chilled, lettuce lined plates; top with tomato relish and garnish with a spring of cilantro, orange peel or tomato wedge.

Nutrition Facts : Calories 300.4, Fat 28, SaturatedFat 4, Sodium 162.6, Carbohydrate 14.1, Fiber 9.1, Sugar 2.6, Protein 3.2

AVOCADO AND TOMATO SALAD RECIPE BY TASTY



Avocado And Tomato Salad Recipe by Tasty image

Here's what you need: avocado, cherry tomato, medium red onion, lime, salt, fresh parsley

Provided by Kiano Moju

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 avocado, diced
1 cup cherry tomato, finely chopped
¼ medium red onion, thinly sliced
½ lime, juiced
salt, to taste
2 tablespoons fresh parsley, chopped

Steps:

  • Combine all ingredients in a bowl and gently stir to combine.
  • Cover, and store in the refrigerator until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 7 grams, Protein 3 grams, Sugar 4 grams

GRILLED SHELLFISH AND POTATO SALAD WITH AVOCADO SALSA, SCALLION OIL, AND PLUM COULIS



Grilled Shellfish and Potato Salad with Avocado Salsa, Scallion Oil, and Plum Coulis image

Yield Makes 6 servings

Number Of Ingredients 9

2 bunches scallions (about 1/2 pound)
1/2 cup olive oil
1/2 pound fingerling potatoes or other small boiling potatoes
3 tablespoons olive oil
3/4 pound large shrimp (about 12)
3/4 pound sea scallops (about 18)
Avocado Salsa
4 cups loosely packed mesclun (mixed baby greens; about 4 ounces)
Plum Coulis

Steps:

  • Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.
  • In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
  • Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
  • Prepare grill.
  • Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, sauté potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
  • Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa and greens (see photograph, page 72). Drizzle shellfish and potatoes with some scallion oil and drizzle greens with some coulis. Serve remaining scallion oil and coulis on the side.

LOBSTER MANGO AVOCADO SALAD RECIPE



Lobster Mango Avocado Salad Recipe image

Provided by MAMARAGU

Number Of Ingredients 6

1/2 lb. cooked lobster meat diced
1 ripe avocado diced
1/2 mango diced
1 tbls chopped fresh cilantro
salad greens
1/4 c Mango Citrus dressing

Steps:

  • In a bowl combine all ingredients except dressing, folding gently. Place lobster mixture on top of salad greens and dress with a drizzle of dressing. Dressing: juice of 1 lime, 1/4 c lemon olive oil, 1/2 mango diced, dash of cinnamon and cayenne, salt to taste. Add all ingredients except oil to food processor and blend until combined. slowly add oil until incorporated. Pour over salad greens.

Tips:

  • Use the ripest, freshest tomatoes you can find. This will ensure the best flavor and texture in your salad.
  • Choose a lobster that is cooked and chilled. This will save you time and effort, and it will also help to prevent the lobster from overcooking when you add it to the salad.
  • Make the avocado relish ahead of time. This will allow the flavors to meld and develop.
  • Use a good quality mayonnaise for the shellfish aioli. This will make a big difference in the taste of the sauce.
  • Serve the salad immediately after assembling. This will prevent the tomatoes from watering down the salad.

Conclusion:

This tomato and lobster salad with avocado relish and shellfish aioli is a delicious and refreshing dish that is perfect for a summer lunch or dinner. The combination of sweet tomatoes, briny lobster, creamy avocado, and tangy aioli is sure to please everyone at your table.

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