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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 27%
  • Fat: 7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.5g
  • Carbohydrate: 12g
  • Fiber: 3.7g
  • Cholesterol: 134mg
  • Iron: 2.1mg
  • Sodium: 658mg
  • Calcium: 115mg


  • 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


  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.
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