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


Credit: Jan Smith

Recipe Summary

6 servings


Ingredient Checklist


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.

  • 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.