Seafood Trio Baby Greens Salad
8 wooden skewers – soaked in water for 15 minutes
24 oz. boneless, skinless Salmon – cut into 1 inch cubes
16 large uncooked shrimp (peel and de-vein, leaving the tails on)
8 large sea scallops
1 TBSP Olive Oil
Salt and Pepper
1 Bag (10 oz.) assorted baby greens
1 ½ cups Cherry tomatoes
1/3 cup Red onion, finely sliced
1 ½ cups sliced cucumbers
Vinegar and Oil dressing
Toss cucumber slices, grape tomatoes and finely sliced red onion with greens and dressing.
Thread the salmon, shrimp, and scallops onto the skewers, dividing evenly. Drizzle with the oil and season with salt and pepper. Grill, covered, until the fish is opaque throughout, shrimp are pink, and scallops are firm and opaque, approximately 3 to 5 minutes per side.
Place skewers on top of the salad and serve.
Makes 4 -6 servings.