If you’re lucky enough to live somewhere with access to fresh lobster, try this Lobster Salad with Green Beans, Apple, and Avocado for a change of pace.
Here’s another recipe from Salad as a Meal by Patricia Wells (affiliate link) that I have permission to reprint even though the official challenge is over. I didn’t want to try this one until I made my annual trek up North. The lobster I can get at home can’t compare to what I can get in Maine. So we went to the trusted Trenton Bridge Lobster Pound (the only place to get take-out lobster if you’re anywhere near Bar Harbor) and picked out our lobster.
After a week of being in a different hotel every night and eating out three meals a day, it was so nice to prepare a meal. This lobster salad was crunchy, creamy and tart. In fact, I might even say it was a bit too creamy. The Grillmaster couldn’t believe it didn’t contain any mayonnaise whatsoever. When I make the salad again, I think I’ll cut the amount of yogurt, mustard and fine salt in half. There was just too much dressing for my liking. I also noticed that the picture of the dish in Salad as a Meal looked much less dressed than mine did.
The Granny Smith apple in the salad lent tartness and a little bit of crunch to the lobster salad. The mustard was also tart, so I think I might try a sweeter variety of apple next time.
All in all, this recipe is a keeper. Too bad I’ll only be able to make it once a year!
All nutritional information provided here was calculated by Diabetic Foodie using the tools on the nutritiondata.com website.
Lobster Salad with Green Beans, Apple and Avocado
- 3 tablespoons coarse sea salt
- 10 ounces slim haricots verts green beans, trimmed at both ends and cut into 1/2-inch pieces (2 cups)
- 1 cup Greek-style yogurt
- 1 tablespoon imported French mustard
- 1/4 teaspoon fine sea salt
- 1/4 cup minced fresh chives
- 1 Granny Smith apple cored, and cut into 1/4-inch cubes (do not peel)
- 1 large ripe avocado halved, pitted, peeled, and cut into 1/4-inch cubes
- 1 pound cooked lobster meat, cut into bite-sized pieces 2 cups
- Prepare a large bowl of ice water.
- Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
- In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.
Nutrition Info Per Serving
Disclosure: For my participation in the Four Weeks of Salad as a Meal Challenge, I received a copy of Salad as a Meal by Patricia Wells plus two copies to give away. This post contains at least one affiliate link, which means if you click it and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.