Lobster Avocado Salad with Creamy Tofu-Lime Dressing

I first had a version of this salad 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.

Course Salad

Cuisine American

Prep Time 15

Cook Time 0

Servings

Calories 794kcal

Author Kylie Mazon-Chambers

Ingredients

For the tofu-lime dressing:

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

For assembly:

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 (I prefer using sliced lobster tail)
1 tablespoon chopped chives

US Customary - Metric

Instructions

For the tofu-lime dressing:

Add the tofu, lime juice, shallots, Dijon mustard, rice vinegar, ginger and vegetable oil to a food processor or blender.
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.

For assembly:

Toss the arugula with ½ cup of the tofu-lime dressing, diced avocado and half the sesame seeds.
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 as well. Garnish with chives and serve immediately.

Notes

Cook your lobster using my How to Boil Lobster Tails guide, or go the extra mile with butter-poached lobster tails for a richer result.

Swaps and substitutions

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.

Nutrition