Half a medium pineappleskin removed, cored & cut into 1-inch thick slices
350gcooked lobster meatcut into chunks (that’s the meat of about 2 lobsters)
2Lebanese cucumberpeeled and sliced
2cupsBoston lettucetorn into pieces
2-3tbspeach chopped fresh herbs: basilmint and parsley
In the bowl of a small food processor, combine all the ingredients for the dressing and process until smooth. Set aside.
Preheat your outdoor grill to medium-high (or set a cast iron grill pan over med-high heat). Grill pineapple slices on both sides to get nice grill marks on them. Let pineapple cool slightly and cut into chunks.
In large mixing bowl, combine the cucumber, green onions, lettuce and fresh herbs. Pour in half the dressing and mix until well combined.
Transfer the salad to a serving plate (I emptied out the other half of the pineapple and used it as a serving bowl), arrange lobster, avocado and pineapple slices on top and drizzle with the rest of the vinaigrette.