Seafood Avocado Salad with Ginger

Photo: Jan Smith
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.

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

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.

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.

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

Note:

David Bonom,

May 2006