Lobster Panzanella Salad
- Level
- very easy
- 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
Directions
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.
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Nutritional Facts
- 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