Go Back
+ servings
Whole30 Recipes Lobster Avocado Salad
Print Recipe
5 from 2 votes

Whole30 Recipes: Lobster Salad With Avocado

This simple lobster salad is made with avocado, mango, pomegranate seeds, and a tasty marinade that doubles as a salad dressing.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Lobster, Whole30
Servings: 2
Calories: 278kcal
Author: Jordan


  • 2 lobster tails, shell removed
  • 1 head of butter or bibb lettuce
  • 1 avocado cubed
  • 1 mango cubed
  • 1/4 cup pomegranate seeds
  • 2 roma tomatoes, diced
  • 4 tablespoons fresh chopped parsley
  • 1/2 tablespoons minced garlic
  • 1 lemon, juice
  • salt and pepper to taste
  • sprouts
  • olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dijon mustard


  • Make marinade/dressing: In a small mixing bowl, whisk together dijon mustard, 2.5 tbsp olive oil, lemon juice, parsley, and balsamic vinegar.
  • Cook lobster: preheat oven to 400F. Brush half the marinade over the lobster tails and top each with minced garlic. Bake for 8-10 minutes or until lobster is fully cooked through (it will be tender and opaque on the inside).
  • Prepare salad: while lobster is cooking, pull apart lettuce leaves and top with tomatoes, avocado, mango, pomegranate seeds, and remaining marinade/dressing. When the lobster is finished cooking, remove from oven and let cool. Then slice each lobster tail into 1 inch pieces and place on top of salad.



Calories: 278kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 1054mg | Fiber: 12g | Sugar: 21g | Vitamin A: 2390IU | Vitamin C: 49.7mg | Calcium: 70mg | Iron: 1.9mg