Seafood Salad with Warm Citrus Dressing |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This flavorful salad is nice to serve when the evenings are getting cool, at the end of the summer. I always add the edible flowers, if I can find them (or I have some on my zucchini plants), but they are by no means necessary to make this recipe delicious! Ingredients:
1/2 cup sunflower oil |
1 clove garlic, minced |
1 1/2 inches fresh ginger, minced |
1 shallot, minced |
lime, juice and zest of |
1/2 orange, juice and zest of |
1 tablespoon sugar |
1/2 teaspoon salt |
fresh ground black pepper |
6 cups torn assorted salad greens |
1/4 cup chopped cilantro |
1/4 cup chopped fresh mint (or less, to taste) |
2 oranges, peeled and sectioned |
1/2 lb scallops, cooked |
1/2 lb peeled and deveined cooked shrimp |
2 tablespoons sunflower seeds, toasted |
fresh edible flower (optional) |
Directions:
1. Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
2. Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
3. Toss together greens, cilantro, and mint in a large serving bowl.
4. Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
5. Pour 1/4 cup of the warm dressing over salad; toss to coat.
6. Add additional dressing as needed.
7. *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.
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