Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light May 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

232 calories; calories from fat 27%; fat 7g; saturated fat 2.1g; mono fat 2.8g; poly fat 1.4g; protein 30.5g; carbohydrates 12g; fiber 3.7g; cholesterol 134mg; iron 2.1mg; sodium 658mg; calcium 115mg.
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