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Seafood Salad with Warm Citrus Dressing

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“This flavorful salad is nice to serve when the evenings are getting cool, at the end of the summer. I always add the edible flowers, if I can find them (or I have some on my zucchini plants), but they are by no means necessary to make this recipe delicious!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
  2. Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
  3. Toss together greens, cilantro, and mint in a large serving bowl.
  4. Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
  5. Pour 1/4 cup of the warm dressing over salad; toss to coat.
  6. Add additional dressing as needed.
  7. *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.

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