SEAFOOD SALAD WITH WARM CITRUS DRESSING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Seafood Salad with Warm Citrus Dressing image

This flavorful salad is nice to serve when the evenings are getting cool, at the end of the summer. I always add the edible flowers, if I can find them (or I have some on my zucchini plants), but they are by no means necessary to make this recipe delicious!

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup sunflower oil
1 clove garlic, minced
1 1/2 inches fresh ginger, minced
1 shallot, minced
lime, juice and zest of
1/2 orange, juice and zest of
1 tablespoon sugar
1/2 teaspoon salt
fresh ground black pepper
6 cups torn assorted salad greens
1/4 cup chopped cilantro
1/4 cup chopped of fresh mint (or less, to taste)
2 oranges, peeled and sectioned
1/2 lb scallops, cooked
1/2 lb peeled and deveined cooked shrimp
2 tablespoons sunflower seeds, toasted
fresh edible flower (optional)

Steps:

  • Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
  • Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
  • Toss together greens, cilantro, and mint in a large serving bowl.
  • Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
  • Pour 1/4 cup of the warm dressing over salad; toss to coat.
  • Add additional dressing as needed.
  • *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.

Nutrition Facts : Calories 451.8, Fat 30.9, SaturatedFat 4, Cholesterol 129.2, Sodium 542.7, Carbohydrate 20.7, Fiber 4.8, Sugar 10.2, Protein 25.1

There are no comments yet!