Seafood Salad

  • Difficulty: Medium
  • 30 minutes
  • 3 servings

Are you in the mood for seafood? Try this rich and refreshing seafood and vegetable summer salad. For this colorful dish, use red and orange pomegranate, surimi, cooked shrimp, green veggies, and the darker tones of clams and browned octopus. You can eat it as is or you can mix it with some cooked pasta.

Ingredients Needed for Seafood Salad

1 ounce butter
8 ounces of frozen surimi
5 ounces of baby octopus
1 pound clams
4 ounces of squid
½ cup white wine
3 ounces of arugula
7 ounces of cooked prawn
1 ounce green olive
1 celery stick, chopped
1 small onion, sliced
1 small red onion, sliced
1 bell pepper, diced
2 tablespoons of pomegranate
1 tablespoon fresh parsley, chopped
salt
pepper
2 tablespoons of olive oil
1 teaspoon lemon zest
1 teaspoon orange zest

How to Cook Seafood Salad

  1. Melt the butter in a skillet over low-medium heat and add the surimi. Cook and stir them until they start changing color into a bright red. Remove them from the skillet and set them aside.
  2. Using the same melted butter, add the baby octopus, clams, and squid. Cook and stir until the octopus turns lightly brown, add the white wine, and simmer for 5 minutes more.
  3. Add half of the arugula, the cooked octopus, clams, and squid, the cooked prawns, cooked surimi, green olives, celery, onion, red onion, bell pepper, pomegranate, fresh parsley, and the remaining arugula to a bigger bowl. Season with salt and pepper. Add the lemon juice. Also, add the olive oil, lemon zest, orange zest, and toss them all together using two spatulas.

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