Seafood Salad

As soon as the weather gets warm, and the tropical fruit appear at the local markets, this is my salad of choice. The selection of tropical fruit and seafood can (and should) be varied to suit what's available where you live, although I do insist on the cilantro for its herbaceous fragrance and greenery.

This dish makes a great Summertime salad, especially when you have friends coming over. The recipe scales upwards many times and can be made in advance.

Seafood Salad
(Makes ~ 4-5 cups)

2 cup chopped tropical fruit, such as cantaloupe, pineapple, and papaya
1 cup shrimp, quickly poached, shelled, and cooled to room temperature
1 cup surimi or crab meat
1 cup scallops, seared in a pan for 2 minutes each side, cooled to room temperature
olive oil
salt and pepper
1/4 cup cilantro leaves

Toss fruit and seafood into a bowl. Drizzle with olive oil and then add the salt and pepper, to taste. Toss lightly. Scatter the cilantro leaves on top and serve.