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1
Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan.
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2
Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes.
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3
Add the shrimp and cook until opaque, about 4 minutes.
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4
With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water.
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5
Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes.
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6
Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
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7
Ladle out 1/3 cup of the poaching liquid; set aside to cool.
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8
Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl.
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9
Add the carrots, shrimp and scallops.
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10
Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste.
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11
Toss with the salad and season with salt and pepper.
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12
Per serving: Calories 350; Fat 12 g (Saturated 2 g); Cholesterol 149 mg; Sodium 783 mg; Carbohydrate 31 g; Fiber 8 g; Protein 32 g
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13
Photograph by Antonis Achilleos
