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Seafood salad

🍳 30 min

🔥 233 cal

✍️ by Taisiia Dobrozorova

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0 votes

Seafood salad

24 g

Proteins

6 g

Carbs

12 g

Fats

Servings

The seafood salad recipe is very healthy. It contains vitamins A and D, iron, copper, potassium, and a whole list of trace elements necessary for the organism's functioning. We recommend at least sometimes to indulge yourself with various seafood salads. You can choose one or two, but today, try a salad cocktail that includes as many as four marine components. You can add an egg and a fresh cucumber to the salad. They will dilute the taste. If you are a fan of seafood salad, let's cook a little today, but very tasty! So here are a few tips for the best seafood meal:

  • Make sure all of the seafood is fresh and doesn't have an overly fishy smell. For example, mussels should not have cracked shells and should close tightly when gently tapped on. Any cracked, or broken ones are dead, so they should be discarded.
  • Make sure the poaching liquid is heated to just a low boil. It will make sure the seafood cooks gently and doesn't fall apart.
  • The seafood will take 1-5 minutes for each item to cook in the liquid, so be careful not to overcook. 
  • Please make sure the salad and the dressing are cool before mixing them together to ensure they properly infuse and do not overcook.
  • Allow the salad to chill overnight to give the flavors time to meld together!

Essential ingredients

  • Squid

    50 g (½ cup)

  • Mussels

    50 g (0.3 cup)

  • Smoked salmon

    40 g (2 pieces)

  • Escarole

    50 g (0.3 cup)

  • Cherry tomato

    50 g (3 pieces)

  • Olive oil

    5 g (1 tsp)

  • Garlic

    3 g (1 tsp)

Ingredients to taste

Salt, Sesame seeds, Lemon juice, Black pepper

How to make

  • 1

    Put squid into a saucepan of boiling water. Then remove the pan from heat and let stand, stirring once or twice for 2 minutes—drain squid in a colander to cool. Cut squid bodies crosswise into thin slices. And halve tentacles crosswise.

  • 2

    Scrub mussels and rinse well. Then cook in a 5- to 6-quart heavy pot over moderately high heat, covered until shells are opened, 4 to 6 minutes, frequently checking after 4 minutes and transferring mussels as open to a bowl. Discard any unopened mussels after 6 minutes. Let mussels cool, then remove from shells.

  • 3

    Whisk together oil, salt, minced garlic, and pepper in a bowl and add squid, mussels, and sliced salmon, tossing to combine.

  • 4

    Serve salad with escarole leaves.

Weight Loss Tips

  • Carry healthy food with you in case you get hungry. Light and easy-to-make snacks include whole fruits, nuts, carrots, yogurt, and hard-boiled eggs.

  • For example, always ensure that the utensil you're stirring touches the bottom and all corners of the pan. For thin liquids without any solids mixed in, stirring in the middle of the pot or pan may be adequate.

  • Don't make your diet a new religion!

Additional Information

  • Cooking Method

    Simmering

  • Recipe category

    Lunch, Dinner, Salad, Seafood

  • Recipe cuisine

    American

  • Tools

    Knife, Cutting board, Saucepan, Colander

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