Seafood Salad
Ingredients
- 3 stalks celery (1 quartered, 2 thinly sliced)
- 3 small cloves garlic (2 smashed, 1 chopped)
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- 8 ounces baby carrots, halved lengthwise
- 3/4 pound small shrimp, peeled and deveined
- 1/2 pound sea scallops, halved horizontally
- 1 small avocado, halved, pitted and peeled
- 2 romaine lettuce hearts, torn
- 1 tablespoon capers, plus 1 tablespoon brine from the jar
- 2 cups croutons
- 1 tablespoon light mayonnaise
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