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Ingredients

• 2 quarts water
• 3/4 pound large shrimp, peeled and deveined
• 3/4 pound bay scallops
• 1 cup chopped celery
• 1 cup chopped cucumber
• 1/2 cup chopped carrot
• 1/2 cup chopped green onions
• 1/2 pound coarsely chopped cooked lobster meat
• 1 finely chopped peeled ripe avocado
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon fish sauce
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon Thai roasted chile paste
• 6 cups trimmed arugula, divided

Description

If Serving This Salad Chilled, Add Avocado Just Before Tossing With Lime Juice Mixture. If Bay Scallops Aren't Available, Substitute Coarsely Chopped Sea Scallops.

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