Luke’s Lobster Wild Blue Salad
By: Luke’s Lobster
Serves 5
Ingredients
• 10oz baby arugula
• 1 ¼ cups canned white beans, rinsed and drained
• 1 2/3 cups shredded red cabbage (1/8 inch thick)
• 5 tbsp roasted, salted sunflower seeds
• 1 ¼ cups pickled wild Maine blueberries (see below for recipe)
• ½ cup balsamic vinaigrette (see below for recipe)
• 5 6oz steamed and chilled lobster tails in shell, split in halves
Directions
1) In a large serving bowl, toss together the arugula, white beans, and red cabbage.
2) Just before serving, sprinkle sunflower seeds, pickled wild Maine blueberries, and balsamic
vinaigrette over top.
3) Top salad with steamed and chilled lobster tails and enjoy!
Pickled Wild Maine Blueberries
Ingredients
• 1 ¼ cups Wild Maine blueberries (fresh or frozen depending on season)
• 1 cup apple cider vinegar
• 1 cup cold water
• 1 tbsp white granulated sugar
• 1/3 tsp Kosher salt
Directions
1) In a large bowl, whisk together apple cider vinegar, water, sugar, and salt until sugar and salt
are completely dissolved.
2) Add the blueberries and gently press down until they are mostly submerged in the pickling
liquid.
3) Cover bowl with plastic wrap, and refrigerate for 12-24 hours.
4) Remove from refrigerator and drain to remove excess liquid.
5) Keep pickled blueberries refrigerated for up to 5 days.
Balsamic Vinaigrette
Ingredients
• 2 ¾ tbsp balsamic vinegar
• 2 pinches garlic salt
• 2 pinches Kosher salt
• 1 pinch freshly ground black pepper
• 1/3 cup extra virgin olive oil
Directions
1) In a small mixing bowl, combine balsamic vinegar, garlic salt, kosher salt, and black pepper.
2) While quickly whisking, slowly add extra virgin olive oil to bowl to create a thick, emulsified
vinaigrette.
3) Keep unrefrigerated.
A step towards healthy nutrition.
