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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Seafood Salad

Cooking Light DECEMBER 1998

  • Yield: 8 servings (serving size: 2 wraps)

Ingredients

  • 1 pound medium shrimp, peeled
  • 1/2 pound sea scallops
  • 1 (6-ounce) mahimahi fillet or other firm white fish fillets (about 1/2 inch thick)
  • 3/4 cup diced seeded tomato
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons minced shallots
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 teaspoon salt
  • 16 Bibb lettuce leaves

Preparation

Steam shrimp and scallops, covered, 6 minutes or until done. Cool and cut shrimp and scallops into quarters. Steam mahimahi, covered, 8 minutes or until fish flakes easily with a fork. Cool and cut fish into 1-inch pieces. Combine the shrimp, scallops, fish, tomato, cilantro, shallots, lime juice, jalapeño pepper, and salt in a bowl. Spoon 1/4 cup seafood mixture into center of each lettuce leaf, and roll up.

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 11%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 18.1g
  • Carbohydrate: 3.9g
  • Fiber: 0.7g
  • Cholesterol: 90mg
  • Iron: 1.8mg
  • Sodium: 427mg
  • Calcium: 42mg
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Seafood Salad Recipe

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