6 bunches of leaves (radicchio, American lettuce, Roman lettuce, and red leaf) washed and torn
6 tablespoons of olive oil
2 tablespoons of chopped green onion
1.5 kg of shrimp with shells
500 g of scallops
1 avocado cut into cubes
Salt and black pepper to taste
Dressing
3/4 cup of olive oil
3 tablespoons of apple cider vinegar
3 tablespoons of lemon juice
1 small red bell pepper, seeded and chopped
1 large garlic clove, minced
1 small cucumber, peeled and seeded, chopped
1 tomato, peeled and seeded, chopped
1 large egg
Salt and black pepper to taste
6 bunches of leaves (radicchio, American lettuce, Roman lettuce, and red leaf) washed and torn
6 tablespoons of olive oil
2 tablespoons of chopped green onion
1.5 kg of shrimp with shells
500 g of scallops
1 avocado cut into cubes
Salt and black pepper to taste
Dressing
3/4 cup of olive oil
3 tablespoons of apple cider vinegar
3 tablespoons of lemon juice
1 small red bell pepper, seeded and chopped
1 large garlic clove, minced
1 small cucumber, peeled and seeded, chopped
1 tomato, peeled and seeded, chopped
1 large egg
Salt and black pepper to taste
Dressing
In a blender, combine all the ingredients except for the olive oil
Blend on high speed, allowing the oil to drizzle in slowly, until you get a creamy dressing
Salad
Rinse the shrimp and remove their heads and shells
Heat half of the olive oil over medium heat and sauté the shrimp until they're pink
Set aside
Heat the remaining olive oil and sauté the scallops until they're golden brown
Add to the shrimp
Add chopped green onion, avocado, salt, and black pepper, and stir carefully
In each bowl, place one-quarter cup of dressing
Distribute the leaves and in the center, place the seafood mixture
Serve immediately.
