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EatingWell
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.

Ingredients
Directions
Tips
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.
Tips
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
Serving Size:
3 cups Per Serving:
420 calories; protein 27.8g; carbohydrates 22.7g; dietary fiber 5.8g; sugars 9.4g; fat 26.9g; saturated fat 3.3g; cholesterol 70.2mg; vitamin a iu 7584.5IU; vitamin c 50.8mg; folate 122.9mcg; calcium 107.1mg; iron 2.5mg; magnesium 34.9mg; potassium 900.1mg; sodium 663.9mg; thiamin 0.1mg.
Exchanges:
2 vegetable, 1 fruit, 4 lean meat, 2 fat (mono)
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