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California Avocado Lobster Salad

California Avocado Lobster Salad


Total time:

10 min

Prep time:

10 min

Cook time:


Whether you use Pacific or Maine lobster, it’s fabulous in this simple-to-make salad with California Avocado. You will enjoy this salad for its great taste and nutritional benefits starting with 24 g of protein and an excellent source of vitamin K. With 670 mg of potassium, this salad is a good source of potassium, dietary fiber, calcium, folate and vitamins E and C. Enjoy!


Serving Size: 4

1 lb. cooked lobster, cut in chunks
1/3 cup finely diced celery
1/4 cup light mayonnaise
1 Tbsp. fresh lemon juice
As needed Salt and pepper, to taste
1 ripe, Fresh California Avocados, peeled, seeded and diced

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  1. In a large bowl stir together lobster, celery, mayonnaise and lemon juice.
  2. Season to taste with salt and pepper.
  3. Gently fold in avocado and serve immediately.

*Also delicious with crab, shrimp or a combination of shellfish.

** Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 230; Total Fat 12 g (Sat 1.5 g, Trans 0 g, Poly 3 g, Mono 6 g); Cholesterol 85 mg; Sodium 600 mg; Potassium 670 mg; Total Carbohydrates 7 g; Dietary Fiber 4 g; Total Sugars 1 g; Protein 24 g; Vitamin A 246 IU; Vitamin C 7 mg; Calcium 91 mg; Iron 1 mg; Vitamin D 0 IU; Folate 44 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 10%; Iron 4 %

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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