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Wasabi Seafood Salad

Yield 4 servings
Start cooking the clams for a minute before adding the shrimp so both will be done at the same time.

Ingredients

  • 1 cup water
  • 1 pound littleneck clams, cleaned (about 16 clams)
  • 1/2 pound peeled and deveined large shrimp
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons fresh lime juice
  • 1 teaspoon wasabi paste
  • 8 cups bagged salad greens
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 220
  • caloriesfromfat 30 %
  • fat 7.4 g
  • satfat 1.1 g
  • monofat 1.7 g
  • polyfat 3.4 g
  • protein 28 g
  • carbohydrate 9.9 g
  • fiber 2.5 g
  • cholesterol 130 mg
  • iron 18.7 mg
  • sodium 322 mg
  • calcium 146 mg

How to Make It

  1. Bring 1 cup water to a boil in a large saucepan. Add clams; cover and cook 1 minute. Add shrimp; cover and cook 3 minutes or until shrimp are done and clam shells open. Drain; discard any unopened clam shells.

  2. Combine mayonnaise, lime juice, and wasabi, stirring with a whisk. Place 2 cups greens on each of 4 salad plates; divide clams and shrimp evenly over greens. Drizzle each serving with about 1 tablespoon wasabi mixture; sprinkle each serving with 1 tablespoon cilantro.