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Jul 22, 2026

Lobster Avocado Salad with Creamy Tofu-Lime Dressing

Name: Lobster Avocado Salad with Creamy Tofu-Lime Dressing
Prep time: 15 min
Ingredients: 5 ounces silken tofu (drained); 2 tablespoons lime juice; ¼ cup chopped shallots; 2 teaspoons Dijon mustard; 1 teaspoon rice vinegar; 1 teaspoon minced ginger; ⅓ cup vegetable oil, (or another neutral oil); Kosher salt, (as needed); 6 ounces wild arugula; 1 medium Hass avocado, (halved, pitted and diced); 1 teaspoon black sesame seeds, (divided); 2 tablespoons toasted sesame oil; 2 tablespoons lime ponzu; ½ pound cooked lobster meat; 1 tablespoon chopped chives

Prep Time: 15 minutes mins

Cook Time: 0 minutes mins

BY: Kylie Mazon-Chambers

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Tender lobster, silky avocado, and a creamy tofu-lime dressing that is so good you will find reasons to put it on everything.

lobster avocado salad with creamy tofu lime dressing.

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There are restaurant dishes you enjoy, and then there are restaurant dishes you think about for the next eight years. This lobster avocado salad is the latter. I first had a version of it at Koi in Bryant Park in 2016, made with lobster meat, avocado puree, and wild arugula tossed in a creamy tofu-lime dressing. I could not stop thinking about it, and I’ve been working on a simplified home version ever since.

It feels like a special occasion dish, and it is, but making it at home means you control the portion size, the occasion, and the price tag. Lobster can be an indulgent ingredient based on region so I include swaps like shrimp and crab below. Try pairing with my favorite lobster bisque for a soup and salad combination! If you enjoy seafood salads, try this crab salad with popped quinoa and tarragon dressing.

lobster avocado salad with creamy tofu lime dressing and avocado.

Why You’ll Love This

Surprisingly approachable. Lobster sounds like a project but with already-cooked lobster meat the assembly comes together in minutes. The most time-consuming part is making the dressing, which takes about five minutes in a blender.
A showstopper for entertaining. This is the salad that makes guests think you spent the entire day in the kitchen!
Flavorful dressing. The creamy tofu-lime dressing is unlike anything you’ve had before. The base of silken tofu creates something that is creamy without being heavy and is deeply flavorful.

lobster avocado salad with creamy tofu lime dressing ingredient flaylay.

Key Ingredients in This Recipe

Lobster – This recipe is made with cooked lobster meat and can be any combination of tails or knuckle and claw meat. You can find instructions for boiling lobster tails for an easy preparation. You can also try butter-poached lobster tails for a luxurious addition.
Arugula – Wild arugula makes for a great, simple, peppery base for this summer salad.
Avocado – Look for a perfectly ripe avocado for the best texture.
Tofu – The tofu gives the dressing body. Make sure you use silken tofu, not firm, or the dressing will be thick and grainy.
Lime juice – A touch of freshly squeezed lime juice adds acidity to brighten the dressing.
Dijon – This mustard adds a quick depth of flavor without overpowering the other flavors of the dressing.

A full ingredient list with exact amounts can be found in the recipe card below.

Swaps and Substitutions

Lobster: I love the presentation of a sliced lobster tail, but you can use claw meat as well. The lobster in this salad can easily be swapped for another shellfish, like crab or sautéed shrimp.
Tofu: The tofu is used to add body to the dressing. It can be omitted, but the dressing will be a much thinner vinaigrette rather than a creamy dressing.
Lime juice: The lime juice can be swapped for lemon juice if needed.
Arugula: Other greens like spinach or a spring mix can be used in place of the wild arugula.

How to Make Lobster Avocado Salad (Step-by-Step)

creamy tofu lime dressing ingredients. — **Step 1: Add dressing ingredients to food processor.**
Add the tofu, lime juice, shallots, Dijon mustard, rice vinegar, ginger and vegetable oil to a food processor or blender.

creamy tofu lime dressing in food processor. — **Step 2: Puree dressing.**
Blend until smooth and adjust consistency as needed with 1 teaspoon of water at a time if needed. Season with salt. Use or add to an airtight container and refrigerate until ready to use, up to 4 days in advance.

wild arugula in creamy tofu lime dressing. — **Step 3: Toss the arugula in the dressing.**
Toss the arugula with ½ cup of the tofu-lime dressing, diced avocado and half the sesame seeds.

lobster avocado salad with creamy tofu lime dressing with arugula and avocado. — **Step 4: Assemble and serve.**
Divide the dressed salad among serving bowls. Arrange the lobster meat over the top. Sprinkle the sesame oil, ponzu and remaining sesame seeds over the top. Garnish with chives and serve immediately.

How to Prepare This Salad in Advance

The components of this salad can easily be prepared in advance.

Prep the dressing and store it refrigerated in an airtight container for up to 4 days in advance.
The lobster meat can easily be prepared in advance and stored, refrigerated until ready to serve, up to 3 days in advance.
I recommend tossing the arugula in the dressing just before serving.

Other Recipes to Try

If you enjoy this lobster avocado salad, give these recipes a try:

New England-Style Lobster Roll
Classic Creamy Lobster Bisque

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).