Recipe courtesy of Food Network Kitchen
Save Recipe Print
Seafood Salad
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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

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

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. Toss with the salad and season with salt and pepper.

Photograph by Antonis Achilleos

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Salad Nicoise with Seared Tuna

Recipe courtesy of Tyler Florence

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Buffalo Chicken Salad

Recipe courtesy of Ellie Krieger

Steak-Peppercorn Salad

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ellie Krieger

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Greek Meatball Salad

Recipe courtesy of Food Network Kitchen

Steak and Tabbouleh Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories