Langoustine & Avocado Salad with Lime Yogurt Dressing

Layered Langoustine & Avocado Salad

The Ultimate Jazz Brunch Salad

A fresh, elegant salad perfect for a Sunday Jazz Brunch or alfresco dining. Sweet, seared langoustines, creamy avocado, and a mix of Andalusian Rosa and Anhel tomatoes are arranged over crisp greens, finished with a tangy lime yogurt dressing, lightly toasted pumpkin seeds, and a refreshing mix of celery and cucumber. Light, vibrant, and packed with flavor!

Watch my video to follow along step-by-step.

Langoustine & Avocado Salad

Ingredients:

For the Salad:

• 12 fresh langoustines, peeled and deveined

• 1 Baby Gem lettuce, leaves separated

• Generous handfuls of arugula (rocket)

• 1 Rosa tomato, thinly sliced

• 1 Anhel tomato, thinly sliced

• ¼ red onion (25 g), thinly sliced

• 1 avocado (140 g), sliced

• ½ celery stalk (25 g), thinly sliced

• ¼ cucumber (50 g), finely diced or thinly sliced

• Juice of half a lime, for drizzling over the avocado and langoustines

• 2 tbsp pumpkin seeds (pepitas) (20 g), lightly toasted

• 1 tbsp olive oil (15 ml)

• ½ tsp pimentón de la Vera (or Smoked Paprika) (3 g), for seasoning the langoustines

• Salt & black pepper, to taste

• Extra lime wedges, for serving

For the Lime Yogurt Dressing:

• 4 tbsp Greek yogurt (60 g)

• 1 tbsp fresh lime juice (15 ml)

• 2 tbsp olive oil (30 ml)

• 1 tsp Dijon mustard (5 g)

• 1 tsp honey (5 g)

• Salt & pepper, to taste

Instructions:

1. Make the Lime Yogurt Dressing

1. In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, Dijon mustard, honey, salt, and pepper.

2. Adjust seasoning to taste—add more lime for extra tang or honey for a touch more sweetness.

3. Set aside while you prepare the salad.

2. Toast the Pumpkin Seeds

1. Heat a dry pan over medium heat.

2. Add the pumpkin seeds and toast for 2–3 minutes, stirring frequently until they puff up slightly and turn golden.

3. Add a tiny pinch of salt and, if you like, a dash of pimentón (smoked paprika) for extra depth.

4. Remove from heat and set aside.

3. Assemble the Salad in Baby Gem Lettuce Cups

1. Lay out the baby gem lettuce leaves on a serving platter, forming small cups.

2. Base Layer: Place a layer of arugula in each lettuce cup.

3. Second Layer: Add sliced Rosa and Anhel tomatoes, red onion, and sliced celery and cucumber over the arugula.

4. Third Layer: Place sliced avocado on top of the veggies and drizzle immediately with fresh lime juice to keep it vibrant.

4. Sear the Langoustines

1. Heat olive oil in a pan over medium-high heat.

2. Season the langoustines with salt, black pepper, and pimentón de la Vera (or smoked paprika) for a rich, smoky depth.

3. Sear for 1–2 minutes per side, just until they turn opaque and slightly golden.

4. Remove from heat and squeeze a little fresh lime juice over them while they’re still warm.

5. Finish & Serve

1. Place the seared langoustines on top of each baby gem lettuce cup.

2. Drizzle the lime yogurt dressing lightly over the langoustines and avocado.

3. Sprinkle over the toasted pumpkin seeds for crunch.

4. Serve immediately with extra lime wedges on the side.

🥂 Pairing Suggestion: This salad pairs beautifully with a Cava Spritz—Cava, orange liqueur, and a rosemary garnish for a light, bubbly accompaniment.

Notes & Substitutions

✅ Can’t find langoustines? Use Jumbo Shrimp (large prawns) instead.
✅ Want extra crunch? Try adding crispy chickpeas as a topping.
✅ No Rosa or Anhel tomatoes? Go for heirloom or vine-ripened tomatoes instead.
✅ Prefer a dairy-free version? Swap the Greek yogurt for a plant-based alternative like coconut yogurt.

Perfect for Spring & Alfresco Dining 🌿☀️

This salad is light but satisfying—just the thing for a sunny brunch table. Whether it’s part of a Sunday Jazz Brunch or simply a fresh, seasonal meal, it’s a dish that looks as good as it tastes.