A succulent combination of seafood is presented in avocado cups. Orange segments and pomegranate seeds add beautiful color, and a creamy vinaigrette tops it all.
1⁄2 cup mayonnaise
1⁄4 cup lemon juice
1 1⁄2 tbsp. Dijon mustard
2 tsp. garlic, minced
1 tbsp. capers
1⁄2 lb. squid, cooked, cut into 1⁄4-in. rings
4 oz. bay scallops, cooked
12 oz. rock shrimp, cooked
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 green bell pepper, finely diced
Salt and pepper, as needed
8 cups mixed greens, dressed in creamy vinaigrette
2 oranges, cut into segments
1⁄2 cup pomegranate seeds
1. In a large bowl, stir together mayonnaise, 1⁄8 cup lemon juice, mustard, garlic, and capers. Add squid, scallops, rock shrimp, and bell peppers; season with salt and pepper.
2. Chill the avocados, then cut lengthwise in half. Twist in half and sprinkle with remaining lemon juice to prevent discoloration.
3. Place 1⁄4 cup seafood salad in each avocado cup. Toss dressed greens with oranges and pomegranates and serve.