Lobster Salad | RICARDO

Ingredients

• 1 to 2 heads Boston lettuce
• 4 lobsters, cooked, cooled and shelled
• 1 mango, peeled, pitted and cut into strips
• 1 avocado, pitted, peeled and cut into thin slices
• 12 asparagus spears, cooked, cooled, halved lengthwise
• Diced red bell pepper, for garnish
• 1/4 cup (60 ml) olive oil
• 2 teaspoons (10 ml) honey
• 3 tablespoons (45 ml) white wine vinegar
• Salt and pepper