Seafood Salad Recipe

Seafood Salad Recipes

Ingredients :








1/4 cup



3 tbsp

1 tbsp

2 tbsp

1/4 cup


large red capsicum

baby leaves

black peppercorns

calamari, cleaned and sliced into rings

black mussels, beards removed, scrubbed

baby octopus, cleaned

cooked king prawns, peeled and deveined, with tails intact

lemon juice

extra virgin olive oil

small red onion, finely diced

chopped fresh flat-leaf parsley

chopped fresh dill

sliced sun-dried tomatoes

baby capers


Method :

Cut the capsicum into large pieces, removing the seeds and membrane. Place, skin-side-up, under a hot grill until the skin blackens. Cover, cool, then peel. Cut into strips and place in a large bowl. Put the bay leaves and peppercorns in a saucepan with 1.5 cups water. Bring to the boil and poach the calamari for 1-2 minutes, or until it changes color. Remove with tongs, drain and add to the bowl. Add the mussels to the pan and cook, shaking the pan occasionally, for 4-5 minutes or until the mussels open - discard any that do not open.

Cool, then remove the meat from the shell and add to the bowl. Grease a char grill or frying pan and cook the octopus over high heat for 2-3 minutes, or until it changes color. Remove from the heat and add to the bowl along with the prawns. Combine the remaining ingredients except the lemon in a small bowl. Pour over the seafood. Cover and refrigerate overnight. Toss the salad. Serve with lemon wedges and mixed greens, if desired.

Serves 4 Protein: 75g, Fat: 23g, Carbohydrate: 4g, Dietary Fiber: 2g, Cholesterol: 728mg; 2222kJ (530 cal)

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