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Ingredientes
- 1 lb cooked lobster meat cut 1/2" chunks
- 1/2 c. mayonnaise
- 1/4 c. diced celery
- 1/4 c. thinly-sliced green onions
- 1/4 c. peeled seeded diced tomato
- 1 Tbsp. lemon juice Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. finely-chopped shallots
- 1/2 tsp finely-chopped garlic
- 1/2 tsp fresh minced thyme
- 1/2 c. champagne vinegar
- 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 lrg romaine lettuce head 8 c. minced
- 1/2 c. julienne carrots
- 1/2 c. shredded red cabbage
- 1/4 c. chives cut 1" pcs
- 24 x cherry tomatoes cut in half
- 1/2 c. Champagne Vinaigrette (listed above)
- 2 lrg Hass avocados peeled, halved Lobster Salad (listed above)
- 12 x endive leaves
Direcciones
- For the Lobster Salad: Combine all the ingredients. Chill.
- For Champagne Vinaigrette: Combine the shallots, garlic, thyme and vinegar. Slowly whisk in the oil, salt and pepper.
- For Assembly: Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss. Divide the salad onto 4 dinner plates. Place an avocado half in the center of each plate and top each with an equal amount of lobster salad. Garnish with endive leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1869g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 244 | 40% |
| Total Fat 27.73g | 35% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 807mg | 34% |
| Potassium 5440mg | 155% |
| Total Carbs 62.02g | 17% |
| Dietary Fiber 46.5g | 155% |
| Sugars 13.89g | 9% |
| Protein 41.61g | 67% |
