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Lobster Asparagus Chopped Salad

This delicious, easy salad features succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing.

Total Time: 15

Yield: 2 Servings

Course: Dinner, Lunch, Salad

Cuisine: American

Ingredients

8 oz fresh cooked lobster (chopped (from 2 1-1/4 lb lobsters))
3 1/2 cups chopped asparagus
4 teaspoons extra virgin olive oil
2 tbsp fresh lemon juice
1/4 tsp kosher salt
black pepper (to taste)
1/2 cup cherry tomatoes (quartered)
2 tbsp diced red onion
1 basil leaf (chopped)

Instructions

Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
In a small bowl combine the oil, lemon juice, salt and pepper.
In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.

Nutrition

Serving: 1salad, Calories: 247kcal, Carbohydrates: 14g, Protein: 27g, Fat: 10.5g, Cholesterol: 165mg, Sodium: 699mg, Fiber: 5.5g, Sugar: 0.5g

- WW Points: 3

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