In a large bowl, whisk together 2 teaspoons of the reserved grapefruit juice, vinegar, chives, shallot, salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth. Add the lobster meat and turn gently until well coated.
Recipe
Author
Hy-Vee Weekly Ad
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Description
Enjoy a fresh salad layered with grapefruit, avocado, and cooked lobster meat.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 grapefruit, peeled and segmented with a knife, juices caught and reserved | ||
| 2 ½ tbsp. Hy-Vee apple cider vinegar | ||
| 5 tsp. fresh chives, minced | ||
| 2 tsp. shallot, minced | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 3 ½ tbsp. Hy-Vee Select olive oil | ||
| 12 oz. cooked lobster meat | ||
| 8 c. mixed salad greens | ||
| 1 avocado, pitted, peeled and sliced |
Things To Grab
- Large bowl
- Whisk
- 4 serving plates
Directions
Divide the greens among 4 plates or shallow bowls. Arrange the grapefruit segments on the greens. Top with lobster and avocado.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 60mg
- Sodium: 170mg
- Total Carbohydrates: 15g
- Protein: 20g
Daily Values
0%
Vitamin A 120%
0%
Vitamin C 60%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
From the week of February 15, 2015.