- 1 to 2 green lettuce
- 4 cooked and peeled lobsters
- 1 mango, peeled, pitted and cut into strips
- 1 avocado, peeled, pitted and cut into strips
- 1 bunch of asparagus, cooked, cooled, halved lengthwise
- 75 ml (1/4 cup) olive oil
- 45 ml (3 tbsp.) white wine vinegar
- 15 ml (1 tsp.) maple syrup
- Salt and pepper
- Cut the lobster meat. Place on the shredded lettuce leaves. Add the asparagus, mango and avocado.
- In a bowl, whisk the dressing ingredients. Pour over the salad and serve.