Description
This delicious, easy salad features succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing.
Yield: 2Servings | Serving Size: 1salad
Ingredients
8ozfresh cooked lobster, chopped (from 2 1-1/4 lb lobsters)
3 1/2cupschopped asparagus
4teaspoonsextra virgin olive oil
2tbspfresh lemon juice
1/4tspkosher salt
black pepper, to taste
1/2cupcherry tomatoes, quartered
2tbspdiced red onion
1basil leaf, chopped
Instructions
- Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
- In a small bowl combine the oil, lemon juice, salt and pepper.
- In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.
Last Step:
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Nutrition
Serving: 1salad, Calories: 247kcal, Carbohydrates: 14g, Protein: 27g, Fat: 10.5g, Cholesterol: 165mg, Sodium: 699mg, Fiber: 5.5g, Sugar: 0.5g
