Indian Seafood Salad

• 2 cups cooked leftover fish or shellfish, or a mixture
• 1 cucumber, peeled, seeded and diced
• 2 medium-size ripe tomatoes, peeled, seeded and diced
• 3 scallions, chopped
• 13 cup mayonnaise, preferably nonfat
• 13 cup plain yogurt, preferably nonfat
• 2 tablespoons lime juice
• 1 tablespoon minced fresh ginger
• 1/4 cup chopped onion
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh coriander
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 cups baby spinach or arugula, washed and dried
• 4 sprigs of mint, for garnish Mango chutney, optional

1. Break or cut the seafood into chunks and put in a bowl.
2. Gently toss with the cucumber, tomatoes and scallions.
3. Mix the mayonnaise, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together.
4. Reserve a tablespoon of this mixture and fold the rest into the seafood mixture.
5. Season to taste with salt and pepper.
6. Beat the reserved dressing with the remaining lime juice, the olive oil and the mustard.
7. Toss the spinach or arugula with this dressing.
8. Put a bed of the spinach or arugula salad on each of four plates.
9. Divide the seafood mixture among the four plates, garnish with mint sprigs and serve, with Indian mango chutney like Major Grey's, if desired, on the side.

shellfish, cucumber, tomatoes, scallions, mayonnaise, plain yogurt, lime juice, fresh ginger, onion, ground cumin, fresh mint, fresh coriander, salt, extravirgin olive oil, mustard, baby spinach, mint

Taken from cooking.nytimes.com/recipes/4834 (may not work)