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Deborah

Deborah Dana

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Recipe of Lobster salad with grapefruit and avocado
Recipe

Lobster salad with grapefruit and avocado

30 mins
Low
26
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The combination of grapefruit acid with the creaminess of avocado and lobster is a perfect mix in this salad recipe.
Learn more about Deborah Dana

Ingredients

6 portions
  • 4 lobster tails, frozen
  • 1 grapefruit
  • 2 teaspoons vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons shallot, finely chopped
  • 5 teaspoons chives, chopped
  • 125 grams Spring mix lettuce
  • 1 avocado

Preparation

COOK THE LOBSTERS. Thaw the lobsters and boil the 4 lobster tails in boiling water with 1/4 cup of salt. Cook until they turn bright red and the meat is almost opaque, about 8 minutes. Cut the lobster meat into pieces.
CUT THE TORONJA. Cut the grapefruit in half and remove the segments of the grapefruit with a sharp knife. Reserve the juices that you released and separate 2 teaspoons of this juice.
PREPARE THE VINAGRETA. In a large bowl, mix 2 teaspoons of grapefruit juice, vinegar and oil of oil, echallot, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 3 teaspoons of chives. Stir so that it thickens and add the lobster meat so that it is covered in the vinaigrette.
Divide the lettuces between 4-6 plates and arrange the slices of toronoja between the plates. Put the lobster on top and then the avocado, decorate with the other 2 teaspoons of reserved chives.
Put the rest of the vinaigrette on the table in case someone wants to add more.

TIPS

If you can not get lobster, you can prepare it with shrimp.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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