Lobster and Corn Salad With Avocado, Nectarine, and Shishito Peppers | Sunbasket

Name: Lobster and Corn Salad With Avocado, Nectarine, and Shishito Peppers | Sunbasket
Ingredients: Seafood options:; 2 cold-water lobster tails (about 4½ ounces each); 10 ounces wild tail-on jumbo shrimp; 10 ounces wild sea scallops; 1 ear organic corn; ¼ pound organic shishito or other mini peppers; 3 organic scallions; 1 head organic butter or other lettuce; 1 organic avocado; 1 organic nectarine or other stone fruit; 3 tablespoons dry-roasted pistachios; Sunbasket “creamy” dill dressing (paleo mayo - coconut milk - lemon juice - garlic - kosher salt - dried dill)

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Keep your cool with this epic summer salad. There’s just something about the freshness of the lobster, the sweetness of the corn, and the dill-iness of our dressing that brings it all together.

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Ingredients

Seafood options:
2 cold-water lobster tails (about 4½ ounces each)
10 ounces wild tail-on jumbo shrimp
10 ounces wild sea scallops
1 ear organic corn
¼ pound organic shishito or other mini peppers
3 organic scallions
1 head organic butter or other lettuce
1 organic avocado
1 organic nectarine or other stone fruit
3 tablespoons dry-roasted pistachios
Sunbasket “creamy” dill dressing (paleo mayo - coconut milk - lemon juice - garlic - kosher salt - dried dill)