Lobster + Strawberry Pesto Salad

Lobster claws were speaking to me after a Father’s Day spent at Joe’s Stone Crab, so I decided to make my own Summer salad with strawberries, radishes, sauteed garlic scapes, baby greens, + nut-free/vegan pesto.

Lobster-Strawberry Pesto Salad

What You Need:

makes 1 salad

For the Salad:

  • 1/4 cup strawberries, sliced
  • 2 radishes, sliced
  • 1 cup garlic scapes, pan-sauteed with extra virgin olive oil
  • 1 cup baby greens
  • 3 TB pesto sauce
  • 3 lobster claws (vegan/vegetarian? switch these up with chickpeas)

For the Pesto:

  • 1 garlic clove, minced
  • ⅓ cup raw, unsalted pepitas or sunflower seeds (or combination of both)
  • ¼ cup nutritional yeast
  • ½ teaspoon salt
  • 2 cups packed mint or basil leaves (or combination of both)
  • 1 tablespoon lemon (about half a lemon)
  • ⅔ cup extra virgin olive oil

To Make:

  1. simply blend the pesto ingredients in a blender until slightly smooth, then compose the salad + top it with the yummy goodness!
RecipesAshley Pettit