snack

Lobster and Zucchini Ribbon Salad with Garlic-Infused Olive Oil

Name: Lobster and Zucchini Ribbon Salad with Garlic-Infused Olive Oil
Ingredients: 47.8 g Crustaceans, lobster, northern, raw; 303.2 g Squash, zucchini, baby, raw; 1.6 g Garlic infused Spanish extra virgin olive oil; 35g Pomodorina with fresh basil pasta sauce (for acidity and body)

Nutrition

156

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Crustaceans, lobster, northern, raw47.8 g

Squash, zucchini, baby, raw303.2 g

Garlic infused Spanish extra virgin olive oil1.6 g

Pomodorina with fresh basil pasta sauce (for acidity and body)35g

Instructions

Bring a small pot of water to a boil, add a pinch of salt, and steam the lobster meat until just opaque and firm, about 4 minutes.

Remove immediately and chill in ice water.

Using a vegetable peeler, shave the raw baby zucchini into long, thin translucent ribbons into a bowl.

In a small ramekin, whisk the garlic-infused olive oil with the pomodorina sauce to create a light, vibrant dressing.

Toss the chilled lobster chunks and zucchini ribbons gently in the dressing until glistening.

The zucchini should remain crisp and refreshing against the sweet, succulent lobster.

Plate in a shallow bowl, garnish with a few extra slivers of fresh basil, and serve immediately while cold.