Seafood Avocado Salad
CATEGORIES
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
DIRECTIONS
  1. 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.
  2. 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.
  3. Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup seafood and avocado mixture.