Seafood Salad with Citrus Vinaigrette

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.

Cook Time:
25 mins
Total Time:
25 mins
2 servings, 3 cups each


  • 4 medium dry sea scallops, (see Ingredient note), quartered (about 3 ounces), tough muscle removed

  • 1 small grapefruit, preferably ruby-red

  • 1 small shallot, minced

  • 3 tablespoons white-wine vinegar

  • 1 teaspoon Dijon mustard

  • Salt, to taste

  • ¼ teaspoon freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 6 ounces lump crabmeat

  • 1 small head romaine lettuce, shredded (about 3 cups)

  • 6 cherry tomatoes, halved (see Tip)

  • 1 small avocado, peeled, pitted and diced


  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.


Ingredient Note: Be sure to request “dry” scallops (i.e., not treated with sodium tripolyphosphate, or STP) from your fish store. Sea scallops that have been subjected to a chemical bath are not only mushy and less flavorful, but will not brown properly.

Tip - Shopping for 2: What if you want just six cherry tomatoes, not a whole container full? Shop the salad bar at your local supermarket. The produce may cost a little more, but you're guaranteed not to waste any of it since you'll buy just what you need.

Nutrition Facts (per serving)

420 Calories
27g Fat
23g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size 3 cups
Calories 420
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 28g 56%
Total Fat 27g 34%
Saturated Fat 3g 17%
Cholesterol 70mg 23%
Vitamin A 7585IU 152%
Vitamin C 51mg 56%
Folate 123mcg 31%
Sodium 664mg 29%
Calcium 107mg 8%
Iron 3mg 14%
Magnesium 35mg 8%
Potassium 900mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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