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Lobster Panzanella Salad

Lobster Panzanella Salad

Prep Time: 15 mins

Total Time: 40 mins

Serves: 4

Ingredients

20: cherry tomatoes

4: wooden skewers, soaked

4: thick slices (1-in./2.5-cm) sourdough bread

2: steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped

1 cup: thinly sliced English cucumber; 250 mL

2 tbsp: finely chopped parsley; 30 mL

: Honey Dijon Vinaigrette:

3 tbsp: olive oil; 45 mL

4 tsp: white wine vinegar; 20 mL

1 tbsp: honey Dijon mustard; 15 mL

1: clove garlic, minced

1/2 tsp: salt; 2 mL

Method

Step 1: Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.

Step 2: Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley.

Step 3: In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.

Characteristics

One Dish Meals Salad

Nutritional Facts Per Serving

Nutrition Description:: Per serving: 2 cups (500 mL)

Calories:: 260

Fat:: 12 g

Saturated Fat:: 1 g

Carbs:: 22 g

Fibre:: 2 g

Sugar:: 4 g

Cholesterol:: 40 mg

Protein:: 16 g

Sodium:: 730 mg

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