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.
1â„2 cup mayonnaise or salad dressing
1â„2 cup Greek yogurt
1 tablespoon orange juice
1â„2 teaspoon each lemon and lime juice
1â„4 teaspoon each grated lemon and lime zest
6 ounces cooked lobster meat, roughly chopped
1â„2 cup frozen broccoli, thawed
1â„2 cup frozen cauliflower florets, thawed
2 ounces snap peas, julienned lengthwise
Salt and cracked black pepper to taste
1â„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 theyankeechef@aol.com and visit theyankeechef.blogspot.com.
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