On my way to the lake house yesterday, a pitstop to get ice turned into a lobster-on-super-sale discovery. I tossed a few in my basket and had the boys throw them on the grill with all of the other gameday goodness. And then today, somewhere in the midst of the 12+ hours I spent trying deal with a techie website mess, I thought I deserved lobster again. So I headed back to the store to pick up a few more tails.
I remembered a basil and lime based salad dressing I made from the Junior League of Tampa cookbook way back when. Not in the mood for veggie tasting veggies, I leaned towards avocado and a little cuke. Arugula somehow came into the picture (even though I’m not typically a fan). And then the two-week old grapefruit on the top shelf of my fridge felt like a good idea too. And that’s how this salad came about.
Basil Lime Vinaigrette (adapted from the Junior League of Tampa recipe)
– Juice of 2 limes
– 3 tablespoons of honey
– 2 tablespoons of chopped fresh basil
– 1/4 cup extra virgin olive oil
Mix in a small container (I used a pint sized mason jar) and shake, shake, shake.
And I’m so glad it did. Everything about this salad felt fancy except for how little effort it took. The citrus and avocado were just lovely together and balanced out the bitterness of the arugula. The cucumber added crunch and the lobster added awesome. Yup, awesome.