For a light summer lunch that’s elegant and satisfying, this salad is just what you’re looking for. A silky combination of lobster, avocado, butter lettuce and basil, with piquant hearts of palm and sweet red pepper for balance, this salad is a bright update of a recipe from the late great James Beard. The creamy lemon dressing, given extra body by whipping with an immersion blender, is the perfect complement.
Be sure to use just-ripe, firm and unblemished avocados. Don’t open and slice them until the rest of the ingredients are prepped, and serve the salad immediately after making. Continue Reading…