Lobster-Stuffed Avocado With Champagne Vinaigrette

Lobster-Stuffed Avocado With Champagne Vinaigrette

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • LOBSTER SALAD:

  • 1

    pound cooked lobster meat cut ½" chunks

  • ½

    cup mayonnaise

  • ¼

    cup diced celery

  • ¼

    cup thinly-sliced green onions

  • ¼

    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

  • ½

    teaspoon finely-minced garlic

  • ½

    teaspoon fresh chopped thyme

  • ½

    cup champagne vinegar

  • ¾

    cup olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • ASSEMBLY:

  • 1

    large romaine lettuce head 8 cups chopped

  • ½

    cup julienne carrots

  • ½

    cup shredded red cabbage

  • ¼

    cup chives cut 1" pieces

  • 24

    cherry tomatoes cut in half

  • ½

    cup Champagne Vinaigrette (listed above)

  • 2

    large Hass avocados peeled, halved

  • Lobster Salad (listed above)

  • 12

    endive leaves

Directions

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.


Nutrition

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