Smoked Salmon
This refreshing and flavorful seafood salad is perfect for a light meal or appetizer. It combines tender shrimp, succulent shellfish, fresh vegetables, and a zesty dressing for a delightful dish that’s both healthy and delicious. The salad is versatile, allowing you to add your favorite shellfish and customize it to your taste.
Ingredients:
For the seafood:
- 200g shrimp (peeled and deveined)
- 200g mussels (cleaned)
- 200g clams (cleaned)
- 200g squid rings or calamari
- 1 lemon (for boiling seafood)
For the salad:
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 red onion (thinly sliced)
- 1 bell pepper (sliced, any color)
- 1 avocado (optional, diced)
- 2 tbsp fresh parsley (chopped)
- Mixed salad greens (arugula, lettuce, spinach)
For the dressing:
For the seafood:
- 200g shrimp (peeled and deveined)
- 200g mussels (cleaned)
- 200g clams (cleaned)
- 200g squid rings or calamari
- 1 lemon (for boiling seafood)
For the salad:
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 red onion (thinly sliced)
- 1 bell pepper (sliced, any color)
- 1 avocado (optional, diced)
- 2 tbsp fresh parsley (chopped)
- Mixed salad greens (arugula, lettuce, spinach)
For the dressing:
Instructions:
Prepare the seafood:
- Bring a large pot of salted water to a boil. Add a few lemon slices to the water for flavor.
- Add the shrimp first and cook for 2-3 minutes until they turn pink and opaque. Remove and set aside.
- In the same water, add the mussels and clams. Cook until the shells open, about 3-5 minutes. Remove any unopened shells.
- Lastly, add the squid rings and cook for about 1 minute until tender. Be careful not to overcook them. Drain and let all the seafood cool.
Prepare the vegetables:
- While the seafood cools, chop the salad ingredients—slice the cherry tomatoes, cucumber, onion, bell pepper, and avocado. Add them to a large mixing bowl.
- Toss the salad greens into the bowl and sprinkle with chopped parsley.
Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, salt, black pepper, and red pepper flakes if using.
Assemble the salad:
- Add the cooled shrimp, mussels, clams, and squid to the bowl with the vegetables.
- Pour the dressing over the salad and toss everything gently to combine.
Serve:
- Transfer the seafood salad to a serving dish, garnish with extra parsley or lemon slices if desired, and enjoy immediately!
Prepare the seafood:
- Bring a large pot of salted water to a boil. Add a few lemon slices to the water for flavor.
- Add the shrimp first and cook for 2-3 minutes until they turn pink and opaque. Remove and set aside.
- In the same water, add the mussels and clams. Cook until the shells open, about 3-5 minutes. Remove any unopened shells.
- Lastly, add the squid rings and cook for about 1 minute until tender. Be careful not to overcook them. Drain and let all the seafood cool.
Prepare the vegetables:
- While the seafood cools, chop the salad ingredients—slice the cherry tomatoes, cucumber, onion, bell pepper, and avocado. Add them to a large mixing bowl.
- Toss the salad greens into the bowl and sprinkle with chopped parsley.
Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, salt, black pepper, and red pepper flakes if using.
Assemble the salad:
- Add the cooled shrimp, mussels, clams, and squid to the bowl with the vegetables.
- Pour the dressing over the salad and toss everything gently to combine.
Serve:
- Transfer the seafood salad to a serving dish, garnish with extra parsley or lemon slices if desired, and enjoy immediately!
This salad is light, flavorful, and perfect for seafood lovers. You can customize it further by adding other types of shellfish like crab or lobster. It’s best served chilled and can be enjoyed as a main course or a side dish.
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