Seafood Salad with Creamy Tarragon Dressing

I am attempting to think of sunny foods to escape all this gray fog:
(serves 4)

1 lb. peeled, deveined shrimp (30-35 per lb.)
1/2 lb. bay scallops
1/2 lb. cleaned calamari, bodies cut into 1/2" wide rings, tentacles cut in half lengthwise
1/2 cup light* mayo
1 t. lemon zest
1/4 cup fresh lemon juice
1/4 cup coarsely chopped fresh tarragon
1 T. Dijon mustard
About 1/2 t. each sea* salt and pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled, and diced
Fresh dill, chopped

Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 mins. Drain seafood and immerse in ice water until cold. Drain again. Meanwhile, combine mayo, lemon juice, lemon zest, tarragon, mustard, and S&P in a food processor. Whirl until smooth. Combine seafood, watercress, capers, and dressing in a large bowl. Add more S&P to taste. Gently stir in avocado, and garnish with chopped dill. Serve with a warm baguette, and think of sunny beaches!!

"We are made for this moment, and we will seize it - as long as we seize it together." President Barack Obama

Have FUN today!!!!

Love,

MM