416 Cals 41 Protein 8 Carbs 23 Fats
PREP TIME:
20 mins
COOK TIME:
0 mins
TOTAL TIME:
20 mins
YIELD:2 SERVINGS
COURSE:Dinner, Lunch, Salad
CUISINE:American
A classic Cobb salad with a light summer twist. If you live on the coast like me and have access to fresh lobster, this salad is a must! If you’re worried about cooking a live lobster, many seafood stores will steam it for you. Crab or shrimp would also make an excellent substitution.
INGREDIENTS
10 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
2 cups baby greens
2 ounces avocado, diced
2 hard boiled eggs, sliced
4 slices center cut bacon, cooked and crumbled
1/2 cup quartered grape tomatoes
1/2 cup *cooked corn kernels, from 1 fresh cobb
For the vinaigrette:
1 tsp dijon mustard
4 tsp olive oil
2 tbsp plus 1 tsp red wine vinegar
1/4 teaspoon kosher salt
2 tablespoons chopped red onion
INSTRUCTIONS
Combine the first 4 ingredients for the vinaigrette in a small bowl and whisk well, add onions and set aside.
Cut the lobster into large chunks. Place 1 cup greens in each bowl and top with lobster, avocado, eggs, bacon, tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and enjoy.
NOTES
*You can microwave the corn 3 minutes, grill 5 minutes or cook in boiling water for about 5 minutes.
Serving: 1salad, Calories: 416kcal, Carbohydrates: 8g, Protein: 41g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 398mg, Sodium: 1171mg, Fiber: 3.5g, Sugar: 2gBlue Smart Points:6Green Smart Points:9Purple Smart Points:6Points +:10
Health & Nutrition
