Warm Lobster Kale Salad

Cooking Times

Ready in: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4


  • 2 lbs., peeled and cut into 1-inch pieces Cal-Organic Gold Potatoes
  • 3/4 lbs., stems and center ribs discarded and leaves very thinly sliced crosswise Cal-Organic Green Kale
  • 1/2 lb. cooked lobster meat, chopped
  • 1/3 cup olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup grated Parmigiano-reggiano cheese
  • 1/4 cup well stirred tahini
  • 2 tbsp. water
  • 3 tbsp. fresh lemon juice
  • 4 cloves garlic


  1. Preheat oven to 450 degrees Fahrenheit with rack in upper third.
  2. Toss potatoes with oil, salt, and pepper in a large sheet pan, then spread evenly. Roast for 20 minutes, until potatoes are fork tender, stirring once halfway through.
  3. Meanwhile, purée cheese, tahini, water, lemon juice, and garlic in a blender or food processor until smooth.
  4. Toss kale with potatoes and lobster. Add the dressing and toss again. Season with salt & pepper and serve.

Recipe and image from our e-book Summer Salads & Backyard BBQ

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12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.