Directions:
- Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
- Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
- Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
- Per serving: Calories 350; Fat 12 g (Saturated 2 g); Cholesterol 149 mg; Sodium 783 mg; Carbohydrate 31 g; Fiber 8 g; Protein 32 g
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.23 Kcal (2128 kJ) | ||
| Calories from fat | 236.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.26g | 40% | |
|---|---|---|---|
| Cholesterol | 73.16mg | 24% | |
| Sodium | 1628.71mg | 68% | |
| Potassium | 791.93mg | 17% | |
| Total Carbs | 49.68g | 17% | |
| Sugars | 4.64g | 19% | |
| Dietary Fiber | 7.97g | 32% | |
| Protein | 22.82g | 46% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3.2mg | 18% | |
| Calcium | 91.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 157.7 Kcal (660 kJ) | ||
| Calories from fat | 73.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 40% | |
|---|---|---|---|
| Cholesterol | 22.7mg | 24% | |
| Sodium | 505.39mg | 68% | |
| Potassium | 245.74mg | 17% | |
| Total Carbs | 15.42g | 17% | |
| Sugars | 1.44g | 19% | |
| Dietary Fiber | 2.47g | 32% | |
| Protein | 7.08g | 46% | |
| Vitamin C | 2.8mg | 15% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1mg | 18% | |
| Calcium | 28.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Warm Pasta Salad with Shrimp
Uncooked farfalle (bow tie pasta), Fresh lemon juice and 11 more.. -
Drunken Pirate Shrimp With Tropical Salsa
Coconut rum, Pineapple juice, Red onion, minced and 11 more.. -
Shrimp & Scallop Salad in Avocado Cups
Shrimp, peeled ,boil first them peel or use ready cooked and 9 more.. -
Bacon Wrapped Shrimp And Scallops
Lemon juice, Cayenne, Garlic powder and 5 more.. -
Bacon-Wrapped Seafood Skewers
Lemon juice, Cayenne pepper, Garlic powder and 4 more.. -
Bacon-Wrapped Seafood Skewers
Lemon juice, Cayenne pepper, Garlic powder and 4 more.. -
Seafood & Vegetable Chowder
Carrot, peeled and cubed, Celery rib, diced and 17 more.. -
Grilled Hearts of Romaine With Blue Cheese Dressing
Mayonnaise, Sour cream, Whole milk , more as needed and 10 more.. -
Grilled Romaine Salad
Mayonnaise, Sour cream, Whole milk, Blue cheese, crumbled and 9 more.. -
Black-Eyed Pea-and-Seafood Salad
Bacon slices, Chopped celery, Chopped green bell pepper and 15 more.. -
Scallop Chowder
Butter, Chopped onion (about 1 medium), Chopped celery and 12 more.. -
Broiled Shrimp and Scallops
Butter , cut into pieces, Dry white wine and 11 more..
Also Try
-
Olive Garden Salad Dressing - Food Network Kitchen's Copycat
Extra virgin olive oil, White wine vinegar, Miracle whip and 5 more.. -
Sesame Rings Spain From Food Network Kitchens
Sesame rings (spain) from food network kitchens and 13 more.. -
Food Network Thai Chicken Soup
Vegetable oil, Onion, thinly sliced, Garlic cloves, minced and 9 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
