Avocado lobster roll
½ medium, medium, ripe
Plain fat free Greek yogurt
Fresh lime juice
Fat free skim milk
2 tbsp(s), (if needed)
12 oz, (from about to 1 ½ lb lobsters), cut into 1-inch chunks
2 stalk(s), small, cut in thin diagonal slices
1 tbsp(s), snipped, +extra for garnish
Reduced calorie hot dog bun(s)
3 medium, sliced paper thin, for garnish
4 item(s), wedges, for serving (optional)
- Combine avocado, mayonnaise, yogurt, lime juice, and salt in a mini-food processor; puree until smooth. (If you don’t have a food processor, just mash ingredients very thoroughly with a fork.) Thin the mixture slightly, as needed, with skim milk so that it will coat salad ingredients smoothly.
- Combine avocado mixture with lobster meat, celery, and 1 Tbsp chives; stir with a rubber spatula to coat well.
- Toast rolls in a toaster without opening them (if they fit) or toast in oven.
- Divide lobster salad among warm rolls; sprinkle with remaining chives and radishes. Serve immediately with lime wedges, if using.