Anti Inflammatory Lobster Salad with Fennel and Fresh Herbs
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Learn more →Ingredients
4 servings
For the salad
- 2 lb cooked lobster meat, cut into 1-inch pieces
- 1 medium fennel bulb, thinly sliced, fronds reserved
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 2 stalks celery, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh tarragon leaves
For the dressing
- 3 tbsp mayonnaise
- 1 tbsp extra-virgin olive oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- 1 tbsp white wine vinegar
- ¼ tsp salt, plus more to taste
For serving
- 4 cups butter lettuce leaves, torn
- reserved fennel fronds, for garnish (optional)
Instructions
- 1
If starting with whole live lobsters, bring a large pot of salted water to a rolling boil. Add the lobsters and cook for 8–10 minutes, until the shells are bright red and the meat at the thickest part of the tail reads 145°F (63°C) on an instant-read thermometer. Transfer to a cutting board and let cool for 15 minutes before removing the meat. If using pre-cooked lobster meat, skip to Step 2.
- 2
Cut the cooled lobster meat into 1-inch pieces and place in a large bowl. Add the sliced fennel, cucumber, celery, parsley, and tarragon.
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