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Heirloom Tomato Lobster Salad

Heirloom Tomato Lobster Salad with Buttermilk Dill Dressing

This Heirloom Tomato Lobster Salad, served with a light and creamy buttermilk dill dressing, is a vibrant celebration of summer produce.

Course Salad
Cuisine American
Keyword healthy lobster salad recipe, heirloom tomato salad, lobster salad recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450 kcal
Author Denisse

Ingredients

FOR THE DRESSING:

  • 1/4 cup buttermilk
  • 2 tablespoons cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons fresh dill chopped
  • Salt and pepper

FOR THE SALAD:

  • 3-4 lobster tails
  • 1 pound heirloom tomatoes various colors and sizes, sliced into wedges or halves depending on their size
  • 1 beet peeled and thinly sliced
  • 1 Persian cucumber thinly sliced
  • 1 avocado thinly sliced
  • Fresh dill for garnish
  • Salt and pepper
  • Lemon wedges optional

Instructions

  1. Arrange tomatoes, beet slices, cucumber slices and avocado on a platter. Top with lobster and season with salt and pepper. Drizzle with buttermilk dill dressing and garnish with fresh dill.
  2. Add buttermilk, yogurt, Dijon, vinegar and honey to a small bowl and whisk to combine. Stir in dill and season with salt and pepper. Set aside.
  3. Steam lobster tails for 12-14 minutes or until cooked. Allow to cool and remove from shells. Chop roughly.

Recipe Notes

  • Try to not overcook the lobster tails or the meat will begin to shrink and dry out.
  • You will know your lobster tails are done when they have turned white and are firm to the touch.
  • Steaming is the easiest and healthiest way to cook the lobster tails, but you could also grill, boil or even bake them.