Fresh lobster tails are steamed
and tossed with shredded cabbage, cucumber, tomato, radish, jalapeno, and fresh dill and served wrapped in a red lettuce leaf with a no-cream added creamy avocado dressing.
This no-fuss recipe is easy to make
by using the lobster tails instead of whole lobster and pre-washed, pre-shredded cabbage. Make the slaw and the avocado dressing ahead of time and toss just before serving. Avocado dressing makes 2 1/2 cups – more than enough for this recipe and beyond. Save remaining avocado dressing in an airtight container in the refrigerator for up to one week. Use as a dipping sauce with fresh vegetables, serve over grilled or baked chicken, or delicious when served over seared tuna.
Serving size: 2 lobster rolls
Saturated fat: 1.4g
Recipe analysis based on CalorieCount.com. This recipe contains 62% of the RDA for vitamin C, 20% of vitamin A, and 22% of iron. A good source of vitamin B6 and selenium.
This recipe was featured on The Bikini Lifestyles Show on Talk Radio 790 KABC – hear the FREE podcast: Rapid Fat Loss and Body Sculpting with Jason Scott Johnson In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
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Cooking With Susan : Southern Family Favorites