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Avocado Seafood Salad
A succulent combination of seafood is presented in avocado cups. Orange segments and pomegranate seeds add beautiful color, and a creamy vinaigrette tops it...
Servings
8
8
Cuisine Type
- american
Day Part
- dinner
- lunch
Menu Part
- salad
Main Ingredient
- Seafood
- Vegetables
A succulent combination of seafood is presented in avocado cups. Orange segments and pomegranate seeds add beautiful color, and a creamy vinaigrette tops it all.
Ingredients
1⁄2 cup mayonnaise
1⁄4 cup lemon juice
1 1⁄2 tbsp. Dijon mustard
2 tsp. garlic, minced
1 tbsp. capers
1⁄2 lb. squid, cooked, cut into 1⁄4-in. rings
4 oz. bay scallops, cooked
12 oz. rock shrimp, cooked
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 green bell pepper, finely diced
Salt and pepper, as needed
4 avocados
8 cups mixed greens, dressed in creamy vinaigrette
2 oranges, cut into segments
1⁄2 cup pomegranate seeds
Steps
1. In a large bowl, stir together mayonnaise, 1⁄8 cup lemon juice, mustard, garlic, and capers. Add squid, scallops, rock shrimp, and bell peppers; season with salt and pepper.
2. Chill the avocados, then cut lengthwise in half. Twist in half and sprinkle with remaining lemon juice to prevent discoloration.
3. Place 1⁄4 cup seafood salad in each avocado cup. Toss dressed greens with oranges and pomegranates and serve.
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