Seafood salad

Ingredients:

• 3 stalks celery (1 quartered, 2 thinly sliced)
• 3 small cloves of garlic (2 crushed, 1 chopped)
• 350 g of sea shrimp, shelled and heads removed
• 250 g young carrots, cut in half lengthwise
• 250 g sea scallops, cut in half
• Juice of 1 lemon
• Salt and freshly ground pepper
• 1 avocado, cut in half, remove the pit and scoop out the flesh with a spoon
• 2 heads of cabbage romaine lettuce, tear the leaves
• 1 tbsp capers and 1 tbsp brine
• 2 cups croutons
• 1 tbsp. mayonnaise

Preparation:

1. Prepare seafood and vegetables: In a large saucepan, combine quartered celery, crushed garlic, half the lemon juice, 10 cups of water, and salt and pepper to taste. Cover and bring to a boil, then add the carrots and cook for 2 minutes.
   
   Add the shrimp and continue cooking for 4 minutes. Using a slotted spoon, scoop out the carrots and shrimp, place them in a colander, and rinse under cold water. Bring the broth to a boil, add the scallops, and cook for 1–2 minutes. Using a slotted spoon, scoop out the scallops, place them in a colander, and rinse under cold water.
2. Prepare the salad: Ladle 1/3 cup of broth from the pan and let cool. Dice half of the avocado and toss in a salad bowl with sliced ​​celery, romaine lettuce, capers and croutons. Add carrots, shrimp and scallops.
3. Prepare the salad dressing: In a blender, combine the remaining avocado, cooled broth, lemon juice, caper brine, minced garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Mix the salad dressing with the salad and add more salt as needed.