Main ingredients 🥩
AvocadoFarroLobster tailCauliflowerBroccoliniRadishLimeSun-dried tomatoesFresh basilOlive oil
Striker Chef's Grilled Avocado Lobster Farro Salad
A premium healthy salad combining smoky grilled avocado, plump lobster, and nutty farro, a ancient grain.
🙋 Recommended for
- ⭐ Those seeking a gourmet healthy meal that balances taste, appearance, and nutrition beyond simple diet food.
- ⭐ Those considering menu options for brunch gatherings or elegant dinner parties.
Ingredients needed 🛒2 servings
- 1 California avocado
- 1/2 cup farro
- 2 lobster tails (or premium crab meat)
- Small amount of cauliflower
- Small amount of broccolini
- 1 radish
- 1 lime
- 2-3 tbsp sun-dried tomatoes
- Small amount of fresh basil leaves
- Generous amount of olive oil
- Pinch of salt
- Pinch of pepper
Recipe 🍳
- Soak the farro in water for at least 30 minutes before cooking.
- Boil the soaked farro in a pot for 12-15 minutes after it comes to a boil, then spread it on a wide bowl to cool.
- Cut the cauliflower, broccolini, and radish into bite-sized pieces.
- Blanch the prepared vegetables in boiling salted water for 1 minute, then immediately rinse in cold water and drain completely.
- Boil the halved lobster tails in the remaining vegetable blanching water for 3 minutes, then remove the meat and cut into large bite-sized pieces.
- Halve the ripe avocado, remove the pit, peel, and grill the cut side on a dry grill pan without oil until grill marks and smoky aroma are achieved.
- Combine the boiled lobster meat, blanched vegetables, and cooled farro in a bowl.
- Add lime zest and juice, sun-dried tomatoes, salt, and hand-torn basil leaves, then mix well.
- Serve the salad generously on a plate, top with thickly sliced grilled avocado, and finish with olive oil, salt, and pepper.
- Boil soaked farro for about 12 minutes and cool on a wide plate.
- Blanch prepared vegetables for 1 minute and cool. Boil lobster tails for 3 minutes and cut into bite-sized pieces.
- Grill peeled avocado on a dry pan to impart a smoky flavor.
- Mix farro, vegetables, and lobster with lime juice, sun-dried tomatoes, basil, and salt.
- Arrange the mixed salad on a plate, top with sliced grilled avocado, and finish with olive oil and pepper.
Cooking tips 💡
- Soaking farro thoroughly beforehand is essential to enjoy its unique popping yet tender texture.
- Avocado is rich in healthy monounsaturated fats, so avoid adding oil when grilling to prevent burning and preserve the clean smoky flavor.
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