Lobster, Corn And Zucchini Salad Recipe
Servings: 12
Ingredients
- 2 x zucchini - (abt 1 lb) diced
- 1 c. fresh corn from 2 medium ears
- 8 lb lobster tails
- 1/3 c. fat-free mayonnaise
- 1/3 c. fresh basil sliced Juice of 1 large lemon Boston lettuce leaves as needed
- 12 x cherry tomatoes quartered Fresh basil leaves for garnish
Directions
- Place the zucchini and corn in simmering water and cook for 2 min. Drain and cold.
- Have your fish monger steam the lobster tails. When cold, remove from the shells and cut into 1/4-inch slices.
- In a small bowl, combine the mayonnaise, basil, and lemon juice. Toss the lobster and vegetables with dressing. (This can be prepared up to 8 hrs in advance and refrigerated.)
- Before serving, place the lettuce leaves on a platter, mound the salad on the lettuce and surround with quartered cherry tomatoes. Decorate with basil leaves.
- This recipe yields 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 65 | |
| Calories from Fat 48 | 74% |
| Total Fat 5.39g | 7% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 230mg | 7% |
| Total Carbs 4.16g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.19g | 1% |
| Protein 1.03g | 2% |
