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THE VIDEO ONLINE


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LOBSTER AND


AVOCADO SALAD Slices of creamy avocado and meaty lobster complement sweet and tangy grapefruit in this refreshing salad.


READY IN 7 MIN. – SERVINGS 4


2 (7 oz) pkgs cooked lobster meat (about 3 cups) 1 ripe avocado 1 (5 oz) container baby arugula 3 tbsp sherry vinegar


2 tbsp olive oil 2 cups garlic and butter croutons 2 cups red grapefruit segments in extra- light syrup, drained


STEP 1 Chop the lobster meat. Pit, peel, and thinly slice the avocado. STEP 2 In a large bowl, toss the arugula, vinegar, oil, and croutons. Season with salt and pepper to taste. Arrange on a large platter. STEP 3 Top with avocado slices, grapefruit segments, and lobster.


Per serving: 268 calories, 16g fat, 3g sat fat, 1mg cholesterol, 235mg sodium, 28g carb, 4g fiber, 12g sugar, 5g protein


SIMPLE SWAP: No sherry vinegar? Use apple cider vinegar instead.


42 July/August 2019 | www.savoryonline.com


Weeknight treat Cooked lobster meat means you can enjoy this normally prep- heavy food on a weeknight!


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