Options

Format:
Include:
PRINT
See more
Seafood Salad

Seafood Salad

Cooking Light JULY 2001

  • Yield: 6 servings (serving size: 1 cup seafood mixture and 1 cup salad greens)

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound sea scallops
  • 1/2 pound lump crabmeat, shell pieces removed
  • 1 1/2 cups diced seeded tomato (about 1 pound)
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons minced shallots or green onions
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 6 cups gourmet salad greens

Preparation

Steam shrimp and scallops, covered, 6 minutes or until done; cool. Cut the shrimp and scallops into quarters. Combine shrimp, scallops, crabmeat, and next 5 ingredients (crab through jalapeño) in a bowl. Serve over salad greens.

Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 13%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 27g
  • Carbohydrate: 6.7g
  • Fiber: 1.6g
  • Cholesterol: 136mg
  • Iron: 2.9mg
  • Sodium: 261mg
  • Calcium: 107mg
advertisement

Go to full version of

Seafood Salad recipe

advertisement