I have vowed to eat healthier by incorporating salads into my daily diet. For the past two months, T and I have been incorporating salads into the menu when we have dinner or brunch. There are nights where salad is the main course, which isn’t such a bad thing, considering we eat so much meat. We try to make this a habit by opting for healthy, hearty salads on our date nights as well. One thing I’ve learned is that forgoing a juicy steak for a salad doesn’t mean your robbing your taste buds. Enter Luke’s Lobster.
Many of you know I am a sucker for a good lobster boil in the summer. I also will never say no to a buttery lobster roll, with Luke’s Lobster being a favorite of mine. The Maine inspired lobster shack has a restaurant on 5th Avenue in my neighborhood of Park Slope, which makes it easy for me to indulge in savory lobster bites all year round. This summer however, Luke’s Lobster has introduced a hearty salad I can’t seem to get enough of.
The Luke’s Lobster Wild Blue Salad is the mother of all Summer salads y’all! Let me start of by saying that I give major kudos to the chef for coming up with a salad that doesn’t include any of the trendy foods like almonds, avocado and other nuts, also known as everything I’m allergic to.
The Wild Blue Salad is a flavor party of a chilled lobster tail, pickled Maine blueberries, roasted sunflowers seeds, cannelini beans, shredded red cabbage served on a bed of crisp arugula and tossed in a tangy homemade balsamic vinaigrette. You get a good nutty crunch from the sunflowers, a little tartness from the pickled blueberries, creaminess from the beans. The chilled lobster is meaty and perfectly cooked and soaks up the flavors of all the other ingredients. I was full and happy after indulging in this colorful salad, which is currently being served at all Luke’s Lobster locations.
