Directions:
- Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates.
- In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto two metal or soaked wooden skewers; brush with oil mixture.
- Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink and scallops are firm and opaque. Place on salads; drizzle with dressing. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.45 Kcal (2012 kJ) | ||
| Calories from fat | 369.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.01g | 63% | |
|---|---|---|---|
| Cholesterol | 31.72mg | 11% | |
| Sodium | 686.63mg | 29% | |
| Potassium | 451.09mg | 10% | |
| Total Carbs | 25.84g | 9% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 7.52g | 15% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 1.4mg | 8% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 211.91 Kcal (887 kJ) | ||
| Calories from fat | 162.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.09g | 63% | |
|---|---|---|---|
| Cholesterol | 13.99mg | 11% | |
| Sodium | 302.85mg | 29% | |
| Potassium | 198.96mg | 10% | |
| Total Carbs | 11.4g | 9% | |
| Sugars | 2.3g | 21% | |
| Dietary Fiber | 2.57g | 23% | |
| Protein | 3.32g | 15% | |
| Vitamin C | 5.7mg | 21% | |
| Iron | 0.6mg | 8% | |
| Calcium | 19.7mg | 4% | |
* 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.
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