Serves 3-4.
Ingredients
For the dressing:
1 clove garlic
1/2 cup plain low-fat Greek yogurt
1/4 cup grated Parmigiano-Reggiano cheese
2 tsp Dijon mustard
2 tsp red wine vinegar
Juice of 2 limes
1/2 tsp agave nectar
2 tsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
Cooked tail, claw and knuckle meat from 3 lbs of lobster, cut into large chunks (2-3 cups total)
2 avocados, cut into chunks
2 ripe tomatoes, any type, cut into chunks
6 large fresh basil leaves, roughly chopped
Directions
Combine all of the dressing ingredients in the work bowl of a food processor or blender, and process for a few seconds until smooth. If needed, add a few drops of water to thin the dressing to desired consistency. Set aside.
In a mixing bowl, add the lobster meat, avocado, tomatoes and basil leaves. Drizzle with just as much of the dressing as you need (you will have extra dressing, to save in the refrigerator). Toss oh-so-gently with a large spoon.
Serve at room temperature, over a bed of lettuce or mixed greens, with extra dressing on the side.