You'll delight family and friends with this delicious, creative medley of lobster and avocado with braised- potatoes and yellow beets, tastefully dressed Renée’s Peppercorn Ranch Wellness Dressing. For the same great taste, but to keep cost down, substitute lobster for shrimp or crab meat.

In a medium-sized frying pan, add a drizzle of oil and bring to a moderate heat.

Olive oil should be warm but not smoking.

Place the peeled, diced yellow beets and potatoes into the oil and cook until soft and browned.  This will take about 10 to 15 minutes on a low heat.

In a mixing bowl place the diced lobster, celery and diced avocado along with ¼ of the Renée’s Peppercorn Ranch Wellness Dressing and the vanilla and mix until all the ingredients are well combined.

Once the root vegetables are cooked, remove them from the frying pan and blot them with paper towel to remove excess oil.

In a large salad bowl collect the mesclun greens and dress them with the desired amount of Renée’s Peppercorn Ranch Wellness Dressing.

In four bowls or martini glasses, place the root vegetable mix at the bottom and the greens on top.

Finally, finish the dish with a spoonful of the lobster mix and garnish the dish with a drizzle of Renée’s Peppercorn Ranch Wellness Dressing and a red cherry tomato.