Lobster Asparagus Chopped Salad Recipe

This Lobster Asparagus Chopped Salad is a refreshing and light dish that combines the sweetness of lobster with the crunch of asparagus. The salad is packed with flavors from fresh herbs, tangy lemon dressing, and creamy avocado. It's a perfect summer salad that can be enjoyed as a main course or a side dish.

3.5
21 Rating -
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15minstotal
15m.total
Lobster Asparagus Chopped Salad
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Ingredients for Lobster Asparagus Chopped Salad Recipe

  • 1 Lobster Tails
  • 1/2 bunch Asparagus, Trimmed
  • 1/2 cup Cherry Tomatoes, Halved
  • 1/2 Cucumber, Diced
  • 0.13 Ed Onion, Thinly Sliced
  • 1/2 Avocado, Diced
  • 1/2 Juice Lemon
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Lobster Asparagus Chopped Salad Recipe

Cooking Directions

  • STEP 1.Start by cooking the lobster tails in boiling water until they turn opaque and firm. Remove the meat from the shells and chop into bite-sized pieces.
  • STEP 2.Blanch the asparagus in boiling water for a few minutes until they are bright green and tender-crisp. Drain and rinse with cold water to stop the cooking process.
  • STEP 3.In a large bowl, combine the chopped lobster, blanched asparagus, cherry tomatoes, cucumber, red onion, and avocado.
  • STEP 4.In a separate small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
  • STEP 5.Pour the dressing over the salad and toss gently to coat all the ingredients.
  • STEP 6.Garnish with fresh herbs like parsley or dill and serve immediately.

Cooking Tips

  • To cook the lobster tails, bring a large pot of water to a boil and add salt. Place the lobster tails in the boiling water and cook for about 8-10 minutes.
  • Make sure to rinse the blanched asparagus with cold water to preserve their vibrant green color and crisp texture.
  • For extra flavor, you can add crumbled feta cheese or toasted pine nuts to the salad.

Storage and Serving

  • This Lobster Asparagus Chopped Salad is best served fresh and immediately after preparing.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
  • Before serving the leftovers, give the salad a gentle toss to redistribute the dressing and flavors.
Nutrition
value
268
calories per serving
10 g Fat27 g Protein19 g Carbs6 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    27g
  • Carbs
    19g
  • Fiber
    6g

MacroNutrients

  • Carbs
    19g
  • Protein
    27g
  • Fiber
    6g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    148mg
  • Iron
    7mg
  • Vitamin A
    197mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    177mg
  • Vitamin B9
    2412mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    105mg
  • Manganese
    < 1mg
  • Phosphorus
    440mg
  • Selenium
    86mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp