LOBSTER SALAD WITH GREEN BEANS, APPLE, AND AVOCADO

Lobster Salad with Green Beans, Apple, and Avocado image

Provided by Patricia Wells

Categories Salad Quick & Easy Yogurt Dinner Lunch Apple Seafood Lobster Avocado Green Bean Spring Summer Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 10

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Ingredients

3 tablespoons coarse sea salt
10 ounces 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
1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates

Steps:

1. Prepare a large bowl of ice water.
2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

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Jerome Slambert

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This is the worst lobster salad I've ever had. It was bland, tasteless, and the lobster was tough.

Kinney Ndiaye

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This salad is way too expensive to make. I would not recommend it.

RAHAMIN SK

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I found the instructions to be a bit confusing. I would recommend including more detailed instructions.

Ajruddin Ajruddin

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This salad was a bit too bland for my taste. I would recommend adding some more herbs or spices.

Foreverglow

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The lobster was a bit overcooked in my opinion. I would recommend cooking it for a shorter amount of time.

Roni Mirdha

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I found the dressing to be a bit too tangy for my taste. I would recommend using less lemon juice.

Trever Shadow

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This salad is a bit pricey to make, but it's worth it for a special occasion.

Iesha Redwood

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I'm allergic to lobster, but I still enjoyed this salad. The green beans, apple, and avocado are all delicious.

Iviwela Iviwe

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This salad is a great way to use up leftover lobster. It's also a great make-ahead dish.

Frank Amorosi

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I love how easy this salad is to make. It's perfect for a quick and healthy lunch.

Darragh Browne

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This is the best lobster salad I've ever had. The dressing is perfect and the lobster is cooked to perfection.

Saron Belaw

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I'm not usually a fan of lobster salad, but this recipe changed my mind. The avocado and apple add a nice creaminess and sweetness.

Loren Scott

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This salad is so refreshing and flavorful. I love the crunch of the green beans and the sweetness of the apple.

Mona Ashi

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I've made this salad several times now and it's always a crowd-pleaser. The dressing is light and tangy, and the lobster, green beans, apple, and avocado all come together perfectly.