Seafood Salad With Creamy Trragon Dressing Recipe

Name: Seafood Salad With Creamy Trragon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pound peeled, deveined medium shrimp (30 to 35 per lb.) $; 1/2 pound bay scallops; 1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise; 1/2 cup mayonnaise $; 1 teaspoon grated lemon peel $; 1/4 cup fresh lemon juice $; 1/4 cup coarsely chopped fresh tarragon; 1 tablespoon Dijon mustard; About 1/2 tsp. kosher salt; About 1/2 tsp. pepper; 1/2 cup coarsely chopped watercress leaves; 1/4 cup drained capers; 1 avocado, pitted, peeled, and diced; Nutritional Information; 1/2 pound bay scallops; 1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise; 1/2 cup mayonnaise; 1 teaspoon grated lemon peel; 1/4 cup fresh lemon juice $; 1/4 cup coarsely chopped fresh tarragon; 1 tablespoon Dijon mustard; About 1/2 tsp. kosher salt; About 1/2 tsp. pepper; 1/2 cup coarsely chopped watercress leaves; 1/4 cup drained capers; 1 avocado, pitted, peeled, and diced

Servings: persons

pound peeled, deveined medium shrimp (30 to 35 per lb.) $
1/2 pound bay scallops
1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise
1/2 cup mayonnaise $
1 teaspoon grated lemon peel $
1/4 cup fresh lemon juice $
1/4 cup coarsely chopped fresh tarragon
1 tablespoon Dijon mustard
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled, and diced
Nutritional Information
1/2 pound bay scallops
1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise
1/2 cup mayonnaise
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice $
1/4 cup coarsely chopped fresh tarragon
1 tablespoon Dijon mustard
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled, and diced

1
Total: 30 Minutes
2
Preparation
3
1. Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.
4
2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth.
5
3. Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.

422

kcal

Calories

Fat

Carbs

Protein

Fat 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 26 ingredients. The key ingredients include: pound peeled, deveined medium shrimp (30 to 35 per lb.) $, 1/2 pound bay scallops, 1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise, 1/2 cup mayonnaise $, and more.

Yes, Seafood Salad With Creamy Trragon Dressing 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 Salad With Creamy Trragon Dressing

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