SEAFOOD SALAD

   It has been so hot in Austin, Texas that I don't even want to grill or turn on my stove. 100+ temperatures are making me want something lite and cool to eat. You have your regular Pasta Seafood Salad with tuna or crab or shrimp. But with some suggestions from some friends, we came up with this recipe. Last night we gave it a try, and it was lite and cool and refreshing and diet friendly.
  The seafood I used was our favorite! I believe you could use tuna instead of crab meat. Maybe even some smoked salmon. I may try that the next time! Yum!
  Pita Bread was our choosing with some romaine lettuce. But again, make it your own. Tri-Color Pasta or just on top of Boston Lettuce.
  

SEAFOOD SALAD

3 stalks celery, cut into small pieces
1/4 cup green onion, cut green stems off, cut white part into small pieces

1/4 cup Red Bell Pepper, cut into small pieces

1 garlic clove, peeled and chopped
1 pound crab-meat(can be imitation)
1 pound cocktail shrimp, cooked and thawed

6 Scallops, cut into 4s

1 cup of Calamari

1/2 cup plain yogurt

 1/2 tablespoons white sugar
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon fresh Mint, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
Greek pita bread 
Lettuce
Sm tomato, cut in half (garnish)

1 Zucchini, peeled and chopped (garnish)
Or with 1 1/2 (8 ounce) packages tri-color pasta shell

In a skillet add 1 tablespoon olive oil, celery, white part of green onion, red bell pepper and garlic clove. Stir until tender. After about 10 minutes, add your shrimp, scallops, and calamari and lower heat to simmer and cover with lid. Stir to make sure nothing sticks or add about 2 tablespoon of water. 

In a bowl add; yogurt, sugar, lemon juice, horseradish, mint, salt and pepper. Blend all together and refrigerate.
Remove the seafood off the stove and remove all liquid. Place in a bowl to start cooling and add the cooked crab-meat. 
(I take a larger bowl with ice in it and place the other bowl with seafood on top to help bring down the temperature.)

If you are fixing the pasta, follow the directions that is on the box.  Add it to the seafood bowl to start cooling.

If you are using this as a Pita Pocket, have your lettuce, tomato and zucchini or cucumbers ready to assemble.

After the temperature has dropped in the seafood, fold in the yogurt mixture. Be careful not to mix to much, you want as much seafood lumps as you can get.

Refrigerate for about 1 hour before serving!! 

Servings:  6