1 to 2 heads Boston lettuce

4 lobsters, cooked, cooled and shelled

1 mango, peeled, pitted and cut into strips

1 avocado, pitted, peeled and cut into thin slices

12 asparagus spears, cooked, cooled, halved lengthwise

Diced red bell pepper, for garnish

Scatter lettuce leaves on four plates. Place the lobster meat in the centre. Place the mango, avocado, and asparagus all around. Garnish with diced red bell pepper.

In a bowl, whisk together the vinaigrette ingredients. Drizzle over the salad and serve.

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