Name: Creamy Lemon-Dill Lobster Salad with Crisp Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Cooked Lobster Tail; 2 tbsp Nonfat Greek Yogurt; 1/4 Avocado; 2 Egg Whites; 1 tsp Extra Virgin Olive Oil; 2 Romaine Lettuce Leaves; 1 tbsp Fresh Lemon Juice; 1 tbsp Fresh Dill; Salt and Black Pepper to taste

Creamy Lemon-Dill Lobster Salad with Crisp Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Dill Lobster Salad with Crisp Lettuce Wraps

Enjoy a refreshing twist on seafood with succulent lobster tail ensconced in a tangy, creamy dressing of nonfat Greek yogurt, zesty lemon juice, and fresh dill. Combined with creamy avocado and light egg whites, this salad is wrapped in crisp romaine lettuce leaves, creating a bright, satisfying dish that's as indulgent in flavor as it is balanced in nutrition.

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NUTRITION

Protein

47.8g

Fat

13g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cooked Lobster Tail

2 tbsp Nonfat Greek Yogurt

1/4 Avocado

2 Egg Whites

1 tsp Extra Virgin Olive Oil

2 Romaine Lettuce Leaves

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill

Salt and Black Pepper to taste

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PREPARATION

1
Chop the cooked lobster tail into bite-sized pieces and transfer to a mixing bowl.
2
Add the nonfat Greek yogurt, mashed 1/4 avocado, and egg whites to the lobster. Stir gently until well combined.
3
Drizzle in the extra virgin olive oil and fresh lemon juice, and sprinkle the chopped fresh dill over the mixture. Season with salt and black pepper to taste.
4
Mix all ingredients carefully to create a creamy, cohesive salad.
5
Prepare the crisp lettuce wraps by washing and drying the romaine lettuce leaves. Spoon the lobster salad evenly into each leaf.
6
Serve immediately for a refreshing meal, or chill briefly to allow the flavors to meld.