Bar Harbor Lobster Summer Salad by Chef Tony Clark

Ingredients:

(1 -2) cans Bar Harbor Whole Maine Lobster Meat (depends on amount of salad you want to make)

Ripe Mangos

Ripe Avocados

Vine Ripe Tomatoes (for a pretty serving idea, hollow out tomatoes and use to serve salad)

Red Onion

Vinaigrette, Salad dressing or prepared from olive oil and balsamic vinegar

Salt

Ground Pepper

Instructions:

Dice mangos, avocados, tomatoes and red onion

Mix all in vinaigrette

Salt & Pepper to taste

Serve as desired with crackers, on lettuce, in "tomato bowls"

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