Lobster & Summer Fruit Salad

8
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"From our Saturday newspaper The West Australian."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (140.6 g)
  • Calories 143
  • Total Fat - 7.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 73.7 mg
  • Sodium - 260.6 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 5.4 g
  • Protein - 11 g
  • Calcium - 66.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0.1 mg

Step 1

Arrange lettuce and rocket on a platter.

Step 2

Cut avocado in half and remove the stone and peel and slice and arrange over salad with onion, mint, coriander, mango slices and raspberries and top with lobster meat.

Step 3

Whisk juice, oil, mustard and sugar together in a small bowl until combined or put the ingredients into a jar and screw on the lid and shake and then drizzle dressing over salad and serve.

Step 4

NOTE: If rocket is unavailable in bunches use 30 grams baby rocket leaves.

Tips & Variations


No special items needed.

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