Seafood Salad With Avocado Hollandaise Dressing
|Lettuce leaves||200 Gram|
|Frozen asparagus spears/Canned white asparagus, drained||10 Ounce, cooked|
|Large shrimp||1 Pound, cooked, shelled and deveined|
|Scallops/Cubed white fish cooked in butter||1⁄2 Pound|
|Hard-cooked eggs||2 , sliced|
|Ripe olives||1⁄3 Cup (5.33 tbs)|
|Avocado hollandaise dressing||1 Cup (16 tbs)|
On large platter, arrange lettuce leaves and top with asparagus, shrimp, scallops, and hard-cooked eggs, arranged in any fashion desired.
Garnish with olives.
Serve with Avocado Hollandaise Dressing.