For the dressing:
1/2 cup plain lowfat yogurt
2 Tbsp mayonnaise
1/2 tsp sweet curry powder
1/4 tsp turmeric
1/2 tsp Dijon mustard
2 tsp agave nectar
Juice of 1/2 lemon
1 tsp minced scallions
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
1 lb seafood: large shrimp, scallops, chunks of white fish or salmon, mussels, or a mix
2 cups broccoli florets
1/4 cup roasted, unsalted cashews
1/4 cup golden raisins
1/4 cup toasted coconut flakes (optional), for garnish
In a mixing bowl, whisk together all of the ingredients for the dressing.
Bring 1 quart of water to a boil in a small saucepan.
Set a bowl of ice water next to the stove.
Add the shellfish or seafood to the saucepan, reduce the heat to low, and cook for 2-3 minutes until the fish is opaque, or the shrimp are pink and curled. Remove with a slotted spoon, and transfer to the bowl of ice water to stop the cooking. Drain, dry on a paper towel to remove excess water, and add to a mixing bowl.
Bring the water in the pot back to the boil. Blanch the broccoli for 2 minutes, until it is bright green and barely cooked. Using the slotted spoon, transfer to the ice water bowl to set the color and stop the cooking. After a minute or two, drain, and add the broccoli to the bowl with the seafood.
In a small, dry, nonstick frying pan, toast the cashews over medium-low heat for 3-4 minutes, tossing occasionally, until lightly browned. Add the nuts to the seafood, along with the raisins.
If you're going to garnish with coconut, toss the flakes in the same frying pan. Cook for 1-2 minutes, until lightly browned. Remove from the pan and add to the seafood.
Gently stir in as much of the curry yogurt dressing as you like; save any extra for another salad.
Refrigerate the salad until ready to serve.