Lobster salad with green beans, apple, and avocado
Indulge in a gourmet experience with a delectable lobster salad featuring crisp green beans, juicy apple slices, and creamy avocado. A tantalizing blend of flavors awaits!
Ingredients:
- 3 tablespoons coarse sea salt
- 280g slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
- 1 cup Greek-style yogurt
- 1 tablespoon imported French mustard
- 1/4 teaspoon fine sea salt
- 1/4 cup minced fresh chives
- 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
- 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
- 450g (2 cups) cooked lobster meat, cut into bite-sized pieces
Instructions:
- 1. Get a large bowl filled with ice-cold water.
- 2. Boil 3 quarts of water in a pot over high heat. Once it's boiling, add some coarse salt and the beans. Let the beans blanch until they are slightly tender, which should take around 3 to 4 minutes. (The cooking time may vary depending on the size and freshness of the beans.) Remove the colander containing the beans from the boiling water immediately to drain the hot water. Plunge the beans into the ice water to cool them down rapidly. (It should take about 1 to 2 minutes for the beans to cool. Leaving them longer may result in them becoming soft and losing their flavor.) After cooling, drain the beans and pat them dry with a kitchen towel. (You can store the cooked beans in the fridge for up to 4 hours.)
- 3. Mix together yogurt, mustard, and fine salt in a wide bowl. Whisk the ingredients until they are well combined. Taste and adjust the seasoning if needed. Add the green beans, chives, apple, avocado, and lobster. Gently mix everything together until coated. Plate the dish and serve.
Summary:
- Calories: 1117 kcal
- Fat: 57 g
- Protein: 103 g
- Carbs: 56 g
- Potassium: 2406 mg
- Magnesium: 268 mg