Seafood Avocado Salad with Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2 quarts water |
3/4 pound large shrimp, peeled and deveined |
3/4 pound bay scallops |
1 cup chopped celery |
1 cup chopped cucumber |
1/2 cup chopped carrot |
1/2 cup chopped green onions |
1/2 pound coarsely chopped cooked lobster meat |
1 finely chopped peeled ripe avocado |
2 tablespoons chopped fresh cilantro |
1 tablespoon sugar |
3 tablespoons fresh lime juice |
1 tablespoon seasoned rice vinegar |
1 tablespoon fish sauce |
2 teaspoons grated peeled fresh ginger |
1 teaspoon thai roasted chile paste |
6 cups trimmed arugula, divided |
Directions:
1. 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.
2. 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.
3. Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup seafood and avocado mixture.
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