Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 1 pound sea scallops, cleaned
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups mixed greens (arugula, spinach, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • 1 avocado, diced
  • ¼ cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • ¼ cup mayonnaise

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season shrimp and scallops with salt and pepper.
  2. Cook shrimp for about 3-4 minutes until pink; remove.
  3. Cook scallops for about 2-3 minutes on each side until golden brown and firm.
  4. Allow cooked seafood to cool down slightly, then refrigerate for 30 minutes.
  5. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
  6. In a small bowl, whisk together lemon juice, Dijon mustard, and mayonnaise. Adjust seasoning with salt and pepper to taste.
  7. Add the chilled seafood to the salad base. Drizzle the dressing over the top and gently toss to combine.
  8. Transfer the salad to a platter and enjoy immediately or refrigerate until serving.