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Ingredients
  • 3 stalks celery (1 quartered, 2 thinly sliced)
  • 3 small cloves garlic (2 smashed, 1 chopped)
  • Juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 8 ounces baby carrots, halved lengthwise
  • ¾ pound small shrimp, peeled and deveined
  • ½ pound sea scallops, halved horizontally
  • 1 small avocado, halved, pitted and peeled
  • 2 romaine lettuce hearts, torn
  • 1 tablespoon capers, plus 1 tablespoon brine from the jar
  • 2 cups croutons
  • 1 tablespoon light mayonnaise
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