Bay Scallop and Shrimp Avocado Salad

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Ingredients

1/2 Pound grilled Bay Scallops
1/2 Pound Shrimp, grilled Peeled and Deveined
1/4 Cup Finely Diced Celery
2 Tablespoons Chopped Cucumber
2 Tablespoons Grated Carrot
1/4 Cup Mayonnaise
2 Ripe Avocado
2-3 Cups Fresh Salad Greens
2 Tablespoons Fresh Lime Juice
1 Teaspoon Minced Shallot
1 Tablespoon Sugar
1/4 Cup Canola Oil
Salt and Pepper to taste
Paprika for garnish

Preparation

1. Cut the shrimp as necessary so the shrimp pieces are roughly the same size as the scallops. Place the seafood in a large mixing bowl.

2. Chop the celery and cucumber pieces so they are no larger than the scallops. Add the celery and cucumber to the bowl with the shredded carrot and mayonnaise. Fold to combine the ingredients. Add a bit more mayonnaise if necessary so the salad can be scooped without falling apart.

3. Cut the avocado in half. Slice a very thin piece off the bottoms of the pieces will sit upright. Fill the cavity of each avocado with the seafood mixture.

4. Combine the lime juice with the minced shallot and sugar in the container of a blender. Pulse to combine and blend the shallot. With the blender running, slowly drizzle in the canola oil. Taste for seasoning and add more salt, pepper or sugar as needed. Pour the dressing over the salad greens as toss to coat. You may not need to use all of the dressing.

5. Divide the salad greens between 4 small plates. Place a filled avocado in the center of each salad. Lightly sprinkle some paprika over the seafood and serve.