A fruity dressing drapes this zippy salad. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
—JACKIE PRESSINGER STUART, FL
PREP: 35 MIN. COOK: 5 MIN. MAKES: 2 SERVINGS
2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1 1/2 teaspoons mango chutney
1 1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4teaspoon lime juice
Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons canola oil
1 1/2 teaspoons Caribbean jerk seasoning
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved
1. Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates.
2. In a small bowl, combine oil and jerk seasoning. Thread the shrimp and scallops onto two metal or soaked wooden skewers; brush with the oil mixture.
3. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink and scallops are firm and opaque. Place on salads; drizzle with dressing.