Wasabi Seafood Salad

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 3.4g
  • Protein: 28g
  • Carbohydrate: 9.9g
  • Fiber: 2.5g
  • Cholesterol: 130mg
  • Iron: 18.7mg
  • Sodium: 322mg
  • Calcium: 146mg


  • 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


  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.
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