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Shrimp and Scallop Salad in Avocado Cups

By The Canadian Living Test Kitchen

Tested till perfect

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Shrimp and Scallop Salad in Avocado Cups

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 202
pro 9 g
total fat 16 g
sat. fat 3 g
carb 9 g
fibre 3 g
chol 37 mg
sodium 65 mg
% RDI: -
calcium 2
iron 11
vit A 9
vit C 22
folate 30

More great recipes from this menu:

Inspired by a recipe from Jamie Kennedy, chef at the JK ROM restaurant in Toronto's Royal Ontario Museum, these individual salad cups make a fresh start to an elegant dinner. Garnish each serving with coriander leaves.

Ingredients

  • 8 oz shrimp
  • 4 oz sea scallops or bay scallops
  • 4 avocados
  • 1/4 cup diced red onions
  • 1/4 cup diced tomatoes
  • 1/4 cup diced cucumbers, unpeeled
  • 1/2 seeded and minced jalapeño pepper
  • 2 tbsp chopped fresh coriander or fresh parsley
  • 1/2 tsp grated lime rind
  • 2 tbsp lime juice

Preparation

In saucepan of simmering water, cook shrimp and scallops for 3 minutes or until shrimp are pink and scallops are opaque. Drain and chill under cold running water; drain again. Peel and devein shrimp. Cube sea scallops; do not cube bay scallops, if using. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Cut avocados in half lengthwise; remove each pit and scoop out flesh to leave thin wall. Set shells aside. Chop flesh and place in large bowl.

Add shrimp, scallops, onion, tomato, cucumber, jalapeno pepper, coriander and lime rind and juice; toss gently to combine. Divide among avocado shells, mounding attractively.

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