Lobster Orzo Salad with Tarragon Vinaigrette
This Lobster Orzo Salad with Tarragon Vinaigrette is a super delicious spring salad. It's loaded with lobster, avocados, cucumbers and red onion and it's all tossed in a tasty, easy-to-make tarragon vinaigrette. It's perfect for all your spring and summer parties, Mother's Day luncheons and weekly meal prep.
Servings: 6 servings
Ingredients
Tarragon Vinaigrette
- 1/3 cup white wine vinegar
- 2 tbsp. fresh tarragon, finely chopped
- 2 tsp. Dijon mustard
- 1/2 cup olive oil
- salt and pepper, to taste
Lobster Orzo Salad
- 1 1/2 cups orzo pasta
- 1 lb. fresh cooked lobster meat, roughly chopped
- 1 1/2 cup English cucumber, diced
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 2 avocado, diced
Instructions
Tarragon Vinaigrette
- Combine white wine vinegar, fresh chopped tarragon and Dijon mustard in a small bowl. Slowly whisk in your olive oil, then season with some salt and pepper and set aside.
Lobster Orzo Salad
- Bring a large pot of salted water to a boil. You'll add your orzo pasta and cook until tender according to package directions. Then you'll drain and rinse well under cold water and add to a large bowl.
- Add cooked lobster, chopped cucumber, celery and red onion to the cooked pasta in your bowl. Drizzle the dressing over the ingredients in the bowl and mix until well combined. Gently fold in your chopped avocado.
Notes
As mentioned above, I used an English cucumber for this recipe because they have smaller seeds. If you already have a regular cucumber on hand, just seed the cucumber and then chop it.
You can usually get cooked lobster from your local fish market or the fish counter at your local food store. You'll need one pound of lobster meat.