4

Avocado Lobster Roll

Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
If you don’t have lobster meat, swap in chopped cooked shrimp instead.
Ingredients

California (Hass) avocado

½ small, ripe but not mushy

light mayonnaise

2 Tbsp

plain fat free Greek yogurt

2 Tbsp

fresh lime juice

1 Tbsp

kosher salt

¼ tsp

fat free skim milk

2 Tbsp, (if needed)

cooked lobster

12 oz, (from about two 1 1/2 lb lobsters), cut into 1-inch chunks

uncooked celery

2 rib(s), medium, cut in thin diagonal slices

chives

1 Tbsp, snipped (plus extra for garnish)

reduced calorie hot dog bun(s)

4 item(s), preferably top-sliced

fresh radish(es)

3 medium, sliced paper thin (for garnish)

fresh lime(s)

½ medium, cut into 4 wedges (for serving - optional)

Instructions

  1. 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 fat-free milk so that it will coat salad ingredients smoothly.
  2. Combine avocado mixture with lobster meat, celery, and 1 Tbsp chives; stir with a rubber spatula to coat well.
  3. Toast rolls in a toaster without opening them (if they fit) or toast in oven.
  4. Divide lobster salad among warm rolls; sprinkle with remaining chives and radishes. Serve immediately with lime wedges, if using.
  5. Serving size: scant 1/2 cup lobster salad, 1 roll

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