Seafood Salad with Creamy Tarragon Dressing

Name: Seafood Salad with Creamy Tarragon Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, pitted, peeled, and diced; 227 grams bay scallops; 227 grams cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise; 59 milliliters drained capers; 1 Tbsp Dijon mustard; 59 milliliters coarsely chopped fresh tarragon; 1 teaspoons About kosher salt; 59 milliliters fresh lemon juice; 1 teaspoon grated lemon peel; 118 milliliters mayonnaise; 1 teaspoons About pepper; 454 grams peeled, deveined medium shrimp (30 to 35 per lb.); 118 milliliters coarsely chopped watercress leaves

Seafood Salad with Creamy Tarragon Dressing is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 4 servings with 495 calories, 41g of protein, and 31g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. If you have avocado, bay scallops, capers, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

Bring a large pot of water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes.

Ingredients you will need

Squid