Lobster and Hearts of Palm Salad with Avocado Buttermilk Dressing

Total Time:
45 min
45 min
Inactive Prep:
4 entree servings


  • 1 head red leaf lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 (14-ounce) jar hearts of palm, drained and sliced on a bias
  • 2 (1-pound) lobsters, steamed, meat removed and coarsely chopped
  • Avocado-Buttermilk Dressing, recipe follows
  • 1 medium firm-ripe avocado, peeled, seeded and cubed
  • 2/3 cup buttermilk
  • 1/4 cup sour cream
  • 3 tablespoons grated sweet onions
  • 2 1/2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne


Arrange the lettuce on a plate, add the cherry tomatoes, red onion and sliced hearts of palm. Toss the lobster meat with a little of the avocado dressing; place the lobster salad in the middle of the plate, drizzle with the remaining Avocado-Buttermilk dressing.

Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.

Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.)

Yield: 1 3/4 cups