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Lobster salad served over mixed greens with vinaigrette

average rating is 3 out of 5, based on 150 votes

Discover a delectable and health-conscious delight with our Low-Carb, High-Protein Lobster Salad. This refreshing recipe combines succulent lobster meat with vibrant mixed greens and a tangy vinaigrette, creating a tantalizing dish that's perfect for diabetics and those following the SOZA weightloss program.

Serving Suggestions/Tips:

Serve the lobster salad chilled for a refreshing experience.

Garnish with additional fresh dill or a squeeze of lemon juice for added flavor.

Pair it with a side of steamed vegetables or a light vegetable soup for a well-rounded meal.



Prep Time


Total Time







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For the salad:

  • 4 ounces of cooked lobster meat, chopped

  • 2 cups mixed salad greens

  • 1/4 cup cucumber, sliced

  • 1/4 cup cherry tomatoes, halved

  • 1/4 cup red onion, thinly sliced

  • 1 tablespoon fresh dill, chopped

For the vinaigrette:

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon Dijon mustard

  • Salt and pepper to taste


  1. In a large bowl, combine the mixed salad greens, cucumber slices, cherry tomatoes, red onion, and fresh dill.

  2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined. This will be your vinaigrette.

  3. Add the chopped lobster meat to the salad mixture and toss gently to combine.

  4. Drizzle the vinaigrette over the salad and toss again to ensure everything is coated evenly.

  5. Transfer the lobster salad to a serving plate and enjoy immediately.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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