Menu Enter a recipe name, ingredient, keyword...

Lobster-Stuffed Avocado With Champagne Vinaigrette

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • LOBSTER SALAD:
  • 1 pound cooked lobster meat cut 1/2" chunks
  • 1/2 cup mayonnaise
  • 1/4 cup diced celery
  • 1/4 cup thinly-sliced green onions
  • 1/4 cup peeled seeded diced tomato
  • 1 tablespoon lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • CHAMPAGNE VINAIGRETTE:
  • 1 tablespoon finely-minced shallots
  • 1/2 teaspoon finely-minced garlic
  • 1/2 teaspoon fresh chopped thyme
  • 1/2 cup champagne vinegar
  • 3/4 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • ASSEMBLY:
  • 1 large romaine lettuce head 8 cups chopped
  • 1/2 cup julienne carrots
  • 1/2 cup shredded red cabbage
  • 1/4 cup chives cut 1" pieces
  • 24 cherry tomatoes cut in half
  • 1/2 cup Champagne Vinaigrette (listed above)
  • 2 large Hass avocados peeled, halved
  • Lobster Salad (listed above)
  • 12 endive leaves

Details

Servings 4

Preparation

Step 1

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.

Each serving: 880 calories; 28 grams protein; 21 grams carbohydrates; 9 grams fiber; 79 grams fat; 11 grams saturated fat; 98 mg. cholesterol; 625 mg. sodium.

You'll also love

Review this recipe

Sweet Onion, Avocado And Shrimp Salad Grilled Chicken With Fusilli And Strawberry Avocado Relish