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Lobster, Shrimp, and Avocado Salad with Creamy Lime Dressing

Servings: 10 to 12

For this salad, use an avocado that is ripe but still firm enough to hold its shape when mixed with the dressing and seafood.


  • 3 Tbs. mayonnaise
  • 3 Tbs. heavy cream
  • 1/2 tsp. finely grated lime zest
  • 1/2 tsp. finely chopped, seeded jalapeño
  • Kosher salt
  • 1/2 lb. cooked lobster knuckle, claw, and tail meat, cut into 1/2-inch pieces
  • 1/2 lb. peeled, cooked medium-large shrimp (36 to 40 per lb.), cut into 1/2-inch pieces
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 3 Tbs. thinly sliced scallion greens
  • 1/2 avocado, cut into 1/2-inch pieces
  • 12 butter lettuce leaves
  • Lime wedges, for serving

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 75
  • Sodium (mg): 340
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 8


  • In a medium bowl, whisk the mayonnaise, cream, zest, jalapeño, and 1/2 tsp. salt. Use a large silicone spatula to gently stir in the lobster, shrimp, and half of the cilantro and scallions. Gently fold in the avocado. Season to taste with salt. Arrange the lettuce leaves on a platter, divide the salad among them, and sprinkle with the remaining cilantro and scallions. Serve with the lime wedges.


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Reviews (2 reviews)

  • user-3014472 | 06/16/2020

    This is delicious! Everyone loved them. Hitting with fresh lime juice at end is key.

  • bellaginger | 05/26/2020

    Made this for Memorial Day and it was so good! Couldn’t find the butter lettuce so I served it inside an avocado shell. Not only was it delicious but it looked pretty as well. Made the mixture a few hours in advance.
    I did sprinkle a little of the lime juice in with the mixture right before serving.

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