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Seafood Avocado Salad with Ginger

Photo: Jan Smith
Yield 6 servings
If serving this salad chilled, add avocado just before tossing with lime juice mixture. If bay scallops aren't available, substitute coarsely chopped sea scallops.

Ingredients

  • 2 quarts water
  • 3/4 pound large shrimp, peeled and deveined
  • 3/4 pound bay scallops
  • 1 cup chopped celery
  • 1 cup chopped cucumber
  • 1/2 cup chopped carrot
  • 1/2 cup chopped green onions
  • 1/2 pound coarsely chopped cooked lobster meat
  • 1 finely chopped peeled ripe avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sugar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon Thai roasted chile paste
  • 6 cups trimmed arugula, divided

Nutrition Information

  • calories 232
  • caloriesfromfat 27 %
  • fat 7 g
  • satfat 2.1 g
  • monofat 2.8 g
  • polyfat 1.4 g
  • protein 30.5 g
  • carbohydrate 12 g
  • fiber 3.7 g
  • cholesterol 134 mg
  • iron 2.1 mg
  • sodium 658 mg
  • calcium 115 mg

How to Make It

  1. Bring 2 quarts water to a boil in a large saucepan; reduce heat to medium, and simmer. Add shrimp; cook 3 minutes or until done. Remove shrimp with a slotted spoon. Add scallops to pan; cook 3 minutes or until done. Drain; cool 10 minutes. Combine shrimp, scallops, celery, and next 5 ingredients (through avocado) in a large bowl; toss well.

  2. Combine cilantro and the next 6 ingredients (through chile paste) in a medium bowl, stirring with a whisk. Add cilantro mixture to shrimp mixture, tossing to coat.

  3. Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup seafood and avocado mixture.