Appetizers•KETO friendly•Quick recipes 15-20 min•Salads

Lobster Salad with Avocado

December 10, 2017 by admin Recipe rating:

Bon Appetite From Sophia with Grace!

3.17 from 573 votes
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Lobster Salad with Avocado

Course Appetizer, Salad
Servings 8 portions

Ingredients

  • 9 Oz of finely chopped cooked lobster
  • 1 ½ of chopped avocado
  • 5 finely chopped egg whites
  • 2/3 cup of finely chopped apple
  • ½ cup of fresh minced parsley
  • 5 finely chopped slices of organic cucumber kosher sandwich slices
  • 1 Tbsp of organic olive oil mayonnaise
  • 1 Tbsp of Coconut Aminos Teriyaki sauce
  • Salt to taste
  • ¼ cup of fresh finely chopped chives
  • 1 tbsp of Salmon caviar optional

Instructions

  1. Place all the ingredients, except chives, into the bowl, and mix well.
  2. When ready to serve the salad, garnish it with chopped chives and salmon caviar.

Recipe Notes

You can serve the salad either: Inside of an avocado shell, just cut the avocado in halves and take some of the avocado out with a spoon evenly, put the salad in and garnish with chopped chives and salmon caviar, or In a martini cocktail glass, fill the glass with salad more than half of a glass, and garnish it with chopped chives and salmon caviar. Eat with a spoon.

Bon Appetite From Sophia with Grace!

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