Whether you use Pacific or Maine lobster, it’s fabulous in this simple-to-make salad with California Avocado. You will enjoy this salad for its great taste and nutritional benefits starting with 24 g of protein and an excellent source of vitamin K. With 670 mg of potassium, this salad is a good source of potassium, dietary fiber, calcium, folate and vitamins E and C. Enjoy!
California Avocado Lobster Salad
Nutritional Highlights (per serving)
|1||lb.||cooked lobster, cut in chunks|
|1/3||cup||finely diced celery|
|1||Tbsp.||fresh lemon juice|
|As needed||Salt and pepper, to taste|
|1||ripe, Fresh California Avocados, peeled, seeded and diced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a large bowl stir together lobster, celery, mayonnaise and lemon juice.
- Season to taste with salt and pepper.
- Gently fold in avocado and serve immediately.
*Also delicious with crab, shrimp or a combination of shellfish.
** Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 246 IU; Vitamin C 7 mg; Calcium 91 mg; Iron 1 mg; Vitamin D 0 IU; Folate 44 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 10%; Iron 4 %