Ingredients
4 wraps
2 cooked lobsters
Salad
1 avocado
1 red/yellow bell pepper
Salsa
4 tomatoes
1 onion
1 red bell pepper
2 cloves of garlic
Oil
Salt and pepper
Guacamole
2 avocados
½ lime
1 clove of garlic
Salt and pepper
Cooking instructions
Chunky salsa
Chop tomatoes, onion, red bell pepper and garlic roughly and drizzle with
oil. Bake at 200°C until the ingredients start to caramelize. Let cool and
blend all ingredients at slow speed to get a chunky consistency. Season to
taste with salt, pepper and garlic.
Guacamole
Split the avocados in halves, remove the pit and peel. Mash the avocados
and season to taste with garlic, salt, pepper and a squeeze of lime.
Prep the salad, slice the bell peppers and finely slice the onion.
To plate, start by adding the guacamole to the middle of the wrap. Build it
up with salad, sliced bell peppers and onion. Add the salsa and top it off
with pieces of cooked lobster.
