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Photo: Jan Smith Photo by: Photo: Jan Smith

Seafood Avocado Salad with Ginger

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.

Cooking Light MAY 2006

  • Yield: 6 servings


  • 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


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.

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

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Seafood Avocado Salad with Ginger recipe