Seafood Avocado Salad Special


  • 2 tablespoons lemon juice
  • 1-1/2 pbs. medium-size shrimp, shelled and deveined
  • 3/4 lb. bay scallops or cooked and shelled crawfish tails
  • 1/2 lb. calamari (squid), cleaned and sliced into rings
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground black pepper
  • 1 head leaf lettuce, rinsed and crisped
  • 3 plum tomatoes, cut into 1/2 inch chunks
  • 1 ripe avocado, pitted, peeled, thinly sliced, and each slice cut in half crosswise
  • 1 small red onion, thinly sliced
  • 1 cup crabmeat (residual shells and cartilage removed)

1. In large skillet, heat 1-1/2 inches water and the lemon juice to boiling.

2. Separately cook shrimp, scallops and calamari in boiling water until seafood becomes opaque and firm.

3. Using slotted spoon, remove seafood to large bowl. Cover and refrigerate until well chilled and ready to serve.

4. In small bowl, make salad dressing by whisking together vinegar, oil, garlic powder, salt and pepper.

5. Line serving platter with lettuce leaves.

6. Add tomatoes, avocado, onion and salad dressing to seafood mixture; toss gently and spoon onto lettuce-lined platter.

7. Arrange crabmeat over all.

8. Serve immediately or refrigerate until ready to serve