Fseafood-salad-recipe

Here’s a fresh and flavorful seafood salad recipe that’s perfect for any occasion:

Fresh Seafood Salad

Ingredients:

• Seafood:
  • 1/2 pound (225 grams) shrimp, peeled and deveined
  • 1/2 pound (225 grams) scallops, cleaned
  • 1/2 pound (225 grams) crab meat (lump or imitation crab)
  • 1/2 pound (225 grams) calamari, cleaned and sliced into rings
• Salad Base:
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
• Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

Prepare the Seafood:

1. Cook the Shrimp:
   • Bring a large pot of salted water to a boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove with a slotted spoon and place in an ice bath to cool. Drain and set aside.
2. Cook the Scallops:
   • In the same pot, add the scallops and cook until they are opaque, about 2-3 minutes. Remove and place in an ice bath to cool. Drain and set aside.
3. Cook the Calamari:
   • Add the calamari rings to the pot and cook until tender, about 1-2 minutes. Remove and place in an ice bath to cool. Drain and set aside.
4. Prepare the Crab:
   • If using lump crab meat, ensure there are no shells. If using imitation crab, cut into bite-sized pieces.

Assemble the Salad:

1. Combine the Seafood:
   • In a large mixing bowl, combine the cooled shrimp, scallops, calamari, and crab meat.
2. Add the Vegetables:
   • Add the cherry tomatoes, cucumber, red bell pepper, red onion, avocado, black olives, parsley, and cilantro to the seafood mixture.

Make the Dressing:

1. Mix the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, salt, black pepper, smoked paprika, and red pepper flakes until well combined.
2. Toss the Salad:
   • Pour the dressing over the seafood and vegetable mixture. Gently toss to coat all ingredients evenly.

Serve:

1. Chill:
   • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Plate:
   • Serve the seafood salad chilled on a bed of mixed greens or as is. Garnish with additional fresh herbs if desired.

Enjoy your fresh and vibrant seafood salad!