seafood salad

Name: Seafood Salad
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 3 stalks - celery (1 quartered, 2 thinly sliced); 2 clove(s) garlic, smashed; 2 tablespoon(s) lemon juice, fresh; - salt & pepper, to taste; 1/2 cup(s) carrots, shredded; 1 lb small shrimp, peeled, deveined & tails off; 1/2 pound(s) sea scallops, halved horizontally; 2 can(s) lump crab meat, picked through for shells, drained; 1 - avocado, halved, pitted & peeled; 2 - romaine lettuce hearts, torn; 2 cup(s) croutons; ## AVOCADO DRESSING:; 1 - avocado, halved, pitted & peeled; 1/3 cup(s) poaching liquid; 3 tablespoon(s) lemon juice, fresh; 2 clove(s) garlic, chopped; 1 tablespoon(s) white vinegar; 1 tablespoon(s) mayonnaise; 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) pepper

(2 RATINGS)

74 Pinches 1 Photo

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Mar 27, 2012

A mixture of all yummyness!

Rate

prep time 25 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 stalks - celery (1 quartered, 2 thinly sliced)
2 cloves garlic, smashed
2 tablespoons lemon juice, fresh
- salt & pepper, to taste
1/2 cup carrots, shredded
1 lb small shrimp, peeled, deveined & tails off
1/2 pound sea scallops, halved horizontally
2 cans lump crab meat, picked through for shells, drained
1 - avocado, halved, pitted & peeled
2 - romaine lettuce hearts, torn
2 cups croutons
AVOCADO DRESSING:
1 - avocado, halved, pitted & peeled
1/3 cup poaching liquid
3 tablespoons lemon juice, fresh
2 cloves garlic, chopped
1 tablespoon white vinegar
1 tablespoon mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon pepper

How To Make seafood salad

Step 1

Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water & salt & pepper to taste in a large saucepan. Cover & bring to a boil, then uncover, add the carrots & cook 2 minutes. Add the shrimp & cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots & shrimp to a colander & rinse under cold water. Return the water to a boil, add the scallops & cook until opaque, 1 - 2 minutes. Remove the scallops with a slotted spoon, add to the colander & rinse under cold water.

Step 2

Ladle out 1/3 C of the poaching liquid; set aside to cool. Dice 1 avocado & combine with the sliced celery, lettuce & croutons in a large bowl. Add the carrots, shrimp & scallops.
Step 3

AVOCADO DRESSING: Puree the remaining avocado in a blender with the reserved poaching liquid, the remaining lemon juice, vinegar, chopped garlic, mayonnaise, 1/2 tsp salt & pepper to taste. Toss with the salad & season with salt & pepper.
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