A simple yet flavor-bursting salad that is easily adapted to lobster rolls as well. Very low in fat and calories, you can even reduce those amounts by using low-fat mayonnaise or opt for fat-free cottage cheese or sour cream. The tang of the juices and zests add a tremendous amount of flavor and you will never know it is good for you, so just don’t tell anyone.

1⁄2 cup mayonnaise or salad dressing

1⁄2 cup Greek yogurt

1 tablespoon orange juice

1⁄2 teaspoon each lemon and lime juice

1⁄4 teaspoon each grated lemon and lime zest

6 ounces cooked lobster meat, roughly chopped

1⁄2 cup frozen broccoli, thawed

1⁄2 cup frozen cauliflower florets, thawed

2 ounces snap peas, julienned lengthwise

Salt and cracked black pepper to taste

1⁄4 teaspoon wasabi powder, optional

Lettuce leaves for serving

Simply add the first 5 ingredients in a large bowl and whisk well. Fold in the next 4 ingredients. Stir in the next 2 ingredients and mound on top of 4 plates ”˜cupped’ with lettuce leaves. Serve cold.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.