Asian Lobster Salad

Asian Lobster Salad

Aromatic seasonings enhance the delicate flavor of lobster in this sophisticated main-dish salad. Cooked large shrimp are an excellent substitution for lobster.

Ingredients for salad

3/4 pound cooked lobster meat, cut into 1-inch pieces
2 cups thinly sliced Chinese cabbage
1/2 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 Tbspn. toasted sesame seeds

Ingredients for dressing

2 Tbspns. rice wine vinegar
2 Tbspns. reduced-sodium soy sauce
1 Tbspn. canola oil
1 tspn. sesame oil
1 tspn. grated fresh ginger

For the salad: In a large serving bowl, combine lobster, cabbage, bell pepper, scallions and sesame seeds.

For the dressing: In a small bowl, whisk all dressing ingredients together. Pour dressing over salad. Toss gently to coat and serve.

Meal serves 2. Yield: 5 cups. Prep time: 15 minutes. Nutritional values per serving: 12 g carboyhydrates; 8.5 g net carbs; 3.5 g fiber; 40 g protein; 12.5 g fat; 322 calories.

B-man :wink: