Name: Pineapple Seafood Salad
Cook time: 32 min
Yield: 8

Reviews

Portions:
8

Serving Size:
1/2 cup

Diet Types:

Cut approximately 1/3 off of the bottom of the red bell pepper and chop it into fine pieces to yield 1/2 cup. Slice the remaining pepper into thin strips for garnish.
Mince shallot, red onion and celery. Chop cilantro. Cut pineapple into tidbit size. Cut lemon into slices.
Spray a 12-inch skillet with non-stick cooking spray, add oil and minced shallot and heat over medium heat. Watch carefully, stirring frequently until shallots are tender but NOT browned.
Add lemon juice, wine (or low-sodium vegetable broth) and scallops. Over medium heat, simmer, stirring constantly, approximately 2 minutes or until scallops are opaque, but not overcooked.
Immediately remove from heat and drain in a colander. Discard liquids and transfer cooked scallops to a medium mixing bowl.
Add the shrimp, pineapple, bell pepper, onion, celery, cilantro and mayonnaise; stir until ingredients are combined.
Cover and refrigerate 30 minutes before serving.
Line a dinner plate with the leaf lettuce and transfer the seafood salad to the plate. Lightly sprinkle with freshly ground black mixed peppercorns to taste. If desired, garnish plate with remaining red pepper strips, lemon wedges, and cilantro sprigs.

Low-sodium vegetable broth may be substituted for wine if desired.
If cilantro is unavailable, use flat-leaf parsley. Other herbs such as mint, chives and dill can be added to suit individual taste.
Any combination of seafood – shrimp, crab, lobster, or scallops – can be used.
To reduce fat use low-fat mayonnaise, but be aware the sodium is 100 mg higher per serving.
Romaine, iceberg or butterhead lettuce are great choices.
This refreshing, high-protein salad can stand alone as an entrée or can serve as delicious filling for a sandwich, or a topping for low-sodium crackers.
For diets not restricted in potassium, can serve this as stuffing for a tomato.

Submitted by: DaVita renal dietitian Anne from Pennsylvania.