Lobster is certainly not something one lets go to waste and this quick, light lunch screams summer... with red and yellow watermelon, crisp lettuce, a touch of feta and a squeeze of lime.
Serving Size: 2
6 oz leftover cooked lobster meat
2 cup diced watermelon, a mix of red and yellow (if available)
¼ cup crumbled feta cheese
3 cup green leaf lettuce or mixed greens1 Tbsp extra virgin olive oil
juice of 1/2 lime
salt and pepper to taste
Whisk olive oil, lime juice, salt and pepper together. Toss lobster, watermelon, feta and lettuce together and drizzle in olive oil-lime dressing.
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