• On Oct, 03, 2024
•  ladyrecipes
•  Recipes

247 Cals 27 Protein 14 Carbs 10.5 Fats
TOTAL TIME:
15 mins
YIELD:2 SERVINGS
COURSE:Dinner, Lunch, Salad
CUISINE:American
This delicious, easy salad features succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing.
INGREDIENTS
8 oz fresh cooked lobster, chopped (from 2 1-1/4 lb lobsters)
3 1/2 cups chopped asparagus
4 teaspoons extra virgin olive oil
2 tbsp fresh lemon juice
1/4 tsp kosher salt
black pepper, to taste
1/2 cup cherry tomatoes, quartered
2 tbsp diced red onion
1 basil 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.
Serving: 1salad, Calories: 247kcal, Carbohydrates: 14g, Protein: 27g, Fat: 10.5g, Cholesterol: 165mg, Sodium: 699mg, Fiber: 5.5g, Sugar: 0.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:6