Seafood Avocado Salad With Ginger Recipe

Name: Seafood Avocado Salad With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

150

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 quarts water, 3/4 pound large shrimp, peeled and deveined, 3/4 pound bay scallops, 1 cup chopped celery, and more.

Yes, Seafood Avocado Salad With Ginger falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seafood Avocado Salad With Ginger

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