Seafood Salad with Creamy Tarragon Dressing Recipe – Sunset Magazine

Ingredients

• 1 pound peeled, deveined medium shrimp (30 to 35 per lb.)
• 1/2 pound bay scallops
• 1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise
• 1/2 cup mayonnaise
• 1 teaspoon grated lemon peel
• 1/4 cup fresh lemon juice
• 1/4 cup coarsely chopped fresh tarragon
• 1 tablespoon Dijon mustard
• About 1/2 tsp. kosher salt
• About 1/2 tsp. pepper
• 1/2 cup coarsely chopped watercress leaves
• 1/4 cup drained capers
• 1 avocado, pitted, peeled, and diced