Seafood Avocado Salad with Ginger

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.

Yield: 6 servings

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

Preparation

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.

Nutritional Information

Calories:

232 (27% from fat)

Fat:

7g (sat 2.1g,mono 2.8g,poly 1.4g)

Protein:

30.5g

Carbohydrate:

12g

Fiber:

3.7g

Cholesterol:

134mg

Iron:

2.1mg

Sodium:

658mg

Calcium:

115mg