She Strengthens

Savory Fusion: A Harmonious Blend of Flavors and Textures

This delectable dish is a masterful blend of Asian, Caribbean, and Californian cuisines, featuring a spicy Asian citrus dressing, succulent grilled shrimp and scallops, creamy avocados, sweet mangos, and crunchy jicama, all brought together with fresh scallions, red peppers, and baby arugula.

A Versatile Salad for Any Occasion

This hearty salad can be served warm, at room temperature, or even chilled, making it perfect for a quick lunch, a satisfying dinner, or a refreshing summer gathering. Pair it with a homemade soup and crusty bread for a truly satisfying meal.

Yield and Difficulty

Yields: 6-8 hearty servings
Difficulty: Medium
Total Time: 3 hours (including prep and marinade)
Active Time: 30-45 minutes

Ingredients

For the marinade:

• 1 tablespoon lime juice
• 1/8 cup olive oil
• Salt and pepper
• 1 teaspoon minced garlic

For the salad:

• 10 large scallops, cut in half
• 16 large shrimp
• 2 cups chopped arugula
• 1 box plain couscous, cooked according to directions
• 2 mangos, cut into large pieces, skin removed
• 2 small avocados, cut in half and removed from skin
• 4 scallions, diced fine
• 1/2 red pepper, thinly sliced
• 1 small onion
• 1 cup jicama, cut into thin strips
• 1 cup seedless cucumber, cut into half moons and thinly sliced
• Olive oil for grilling
• Salt and pepper to taste

Dressing

• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon lime juice
• 1 teaspoon soy
• 3 tablespoons white wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

Instructions

Begin by preparing the dressing, mixing all the ingredients together and storing it in the refrigerator until ready to use.

Next, marinade the shrimp and scallops for at least 1 hour, but no more than 3 hours.

While the seafood is marinating, prepare the vegetables by thinly slicing the red pepper, jicama, scallions, onion, arugula, and cucumber.

Cook the couscous according to the package instructions and set it aside.

Just before assembling the salad, grill the mango and avocado slices, as well as the shrimp and scallops. Roughly chop the grilled fruit and add it to the couscous along with the seafood, vegetables, and dressing. Toss everything together and serve immediately. Enjoy!