Light And Refreshing

Lobster and Grapefruit Salad

Name: Lobster and Grapefruit Salad
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 lobsters (roughly chopped); 1 parsley (chopped); 1 stick Celery (diced); 1 carrot (diced); 1 onion (roughly chopped); 3 stalks parsley; 1 bay leaf; 2 sprigs thyme; 0.375 cup dry white wine; 2 red Beets; 2 Avocados (pitted and sliced); 2 Grapefruit; 1.5 cups mixed salad (e. g. radicchio, arugula, spinach); washed and torn; 0.5 lemon (juice); 3 Tbsps olive oil; Sea salt

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Difficulty:

moderate

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 15 min.

Ready in

Healthy, because

Even smarter

Lobster is a rich source of copper and selenium and also contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids. The salad is a great source of vitamins, minerals, antioxidants, and fiber. This dish is extremely well rounded and is great for weight loss because it is low in calories but high in protein.

Serve this with a whole wheat baguette, rice, or potatoes for more satiation and fiber.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 lobsters (roughly chopped); 1 parsley (chopped); 1 stick Celery (diced); 1 carrot (diced); 1 onion (roughly chopped); 3 stalks parsley; 1 bay leaf; 2 sprigs thyme; ⅜ cup dry white wine

for the salad: 2 red Beets; 2 Avocados (pitted and sliced); 2 Grapefruit; 1 ½ cups mixed salad (e. g. radicchio, arugula, spinach); washed and torn; ½ lemon (juice); 3 Tbsps olive oil; Sea salt

How healthy are the main ingredients?

Celery olive oil thyme parsley carrot onion

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Preparation steps

Put 8 cups of water and the white wine into a large saucepan and bring to a boil. Add the vegetables, parsley, thyme and bay leaf, season with salt and pepper and simmer for about 15 minutes.

Plunge the lobsters head first into the broth and cook for 8-10 minutes, depending on size. Take out and refresh in cold water. Cut in half lengthwise with a large, sharp knife. Take the meat out of the tails and the claws. Halve the tails.

For the salad, steam the red beets for about 30 minutes. Peel, then let cool and dice. Mix with 1 tablespoon oil and 1 tablespoon lemon juice.

Peel the grapefruits with a sharp knife, removing the white pith and skin, and cut out the segments.

Arrange the avocado and grapefruit attractively (like the petals of a flower) on two plates, alternating avocado and grapefruit segments.

Put a handful of salad leaves in the middle and scatter the diced beet around the outside. Put one claw and half of the tail on each plate. Mix the rest of the lemon juice and oil, drizzle over the salad and sprinkle with sea salt before serving.