Snack · Mediterranean · 10 min
Lobster and Zucchini Ribbon Salad with Garlic-Infused Olive Oil
- Calories
- 162
- Protein
- 16g
- Carbs
- 13g
- Fat
- 4g
Ingredients
- 47.8 g lobster
- 303.2 g zucchini
- 1.6 g extra virgin olive oil
- 33.8 g tomato basil sauce
Method
- 01Bring a small pot of water to a boil over high heat.
- 02Add the raw lobster meat to a steamer basket over the boiling water, cover, and steam for about 4 minutes until opaque throughout and an internal temperature of 145°F (63°C) is reached. Remove immediately and chill in ice water.
- 03Using a vegetable peeler, shave the raw zucchini into long, thin translucent ribbons into a medium bowl.
- 04In a small bowl, whisk together the garlic-infused extra virgin olive oil and tomato basil sauce to create a smooth dressing.
- 05Add the chilled lobster meat and shaved zucchini ribbons to the bowl, toss gently with the dressing until coated, and serve cold.
Cook it with the whole plan around it
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