Seafood Salad with Beans and Avocado
- 400 grams Monkfish
- 16 Scallop (removed from shell)
- 16 shrimp (raw, peeled and deveined)
- 200 grams Green beans
- 1 Avocado
- ½ lemon (juiced)
- 100 grams small button Mushroom
- 2 scallions
- 200 grams Cherry tomatoes
- 2 handfuls salad
- 1 teaspoon Mustard
- 3 tablespoons White vinegar
- 3 tablespoons Orange juice
- 50 milliliters olive oil
- freshly ground peppers
- scallions (for garnish)
Rinse monkfish, scallops and shrimp and pat dry. Cut monkfish into bite size pieces. Rinse beans, trim and blanch in a pot of boiling salted water for about 4 minutes, then drain, immediately rinse with cold water and drain again. Cut avocado in half, remove pits, peel, cut flesh into thin slices and sprinkle immediately with lemon juice. Trim mushrooms and scallions and cut into thin slices. Rinse tomatoes and cut in half. Rinse lettuce and spin dry.
Mix mustard in a bowl with vinegar, orange juice and 30 ml (approximately 1 ounce) olive oil to create the dressing and season with salt and pepper.
Heat remaining olive oil in a pan, fry fish, scallops and shrimp for 2-3 minutes and season with salt and pepper. Remove the pan from the heat. Mix lettuce in a large bowl with beans, mushrooms, scallions and avocado and arrange on plates. Drizzle with the dressing. Arrange seafood on top and garnish with chives. Serve immediately.