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Seafood Salad with Citrus Vinaigrette

http://www.eatingwell.com/recipes/seafood_salad_with_citrus_vinaigrette.html

From EatingWell:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and very fast. The recipe can be easily doubled or tripled.

2 servings, 3 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Bring a small saucepan of water to a boil. Add scallops and cook until firm, opaque and just cooked through, about 1 minute. Drain and rinse under cold water until cool.
  2. Slice 1/4 inch off the bottom and top of the grapefruit; stand it on a cutting board. Using a sharp paring knife, remove the peel and pith. Hold the fruit over a medium bowl and cut between the membranes to release individual grapefruit sections into the bowl, collecting any juice as well. Discard membranes, pith, peel and any seeds. Transfer just the grapefruit sections to a serving bowl.
  3. Whisk shallot, vinegar, mustard, salt and pepper into the bowl with the grapefruit juice. Whisk in oil in a slow, steady stream. Add the scallops and crab to the dressing; toss well to coat.
  4. Add lettuce, tomatoes and avocado to the bowl with the grapefruit; toss to combine. Add the seafood and dressing; toss gently.

Nutrition

Per serving : 420 Calories; 27 g Fat; 3 g Sat; 11 g Mono; 70 mg Cholesterol; 23 g Carbohydrates; 28 g Protein; 6 g Fiber; 666 mg Sodium; 900 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fruit, 4 lean meat, 2 fat (mono)

Tips & Notes