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Seafood Salad with Citrus Vinaigrette

See full recipe on: Kitchen Daily



Ingredients

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
1/4 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

Nutrition 2 servings

Per Serving % Daily Value
Calories 408
Fat 25g 38%
Carbs 24g 8%
Protein 24g 48%
Fiber 8g 35%
Cholesterol 92mg 30%
Sodium 551mg 22%
     
Fat
Carbs
Protein

Preparation






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