Scungilli Salad Recipe

Name: Scungilli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (29 ounce) can scungilli; 1 cup celery, sliced thin; 1 1/2 tablespoons Italian parsley, chopped; 1 1/2 tablespoons cilantro, chopped; 2 1/4 ounces black olives, california pitted and sliced; 2 -3 garlic cloves, sliced very very thin (garilic can also be grated); 5 tablespoons extra virgin olive oil; 1/2 lemon zest; 2 tablespoons fresh lemon juice; 1/8 teaspoon celery seed; 1 -2 teaspoon sea salt; fresh ground pepper (to taste); fresh ground red pepper flakes (to taste); shrimp (optional); lettuce

Servings: persons

1 (29 ounce) can scungilli
1 cup celery, sliced thin
1 1/2 tablespoons Italian parsley, chopped
1 1/2 tablespoons cilantro, chopped
2 1/4 ounces black olives, california pitted and sliced
2 -3 garlic cloves, sliced very very thin (garilic can also be grated)
5 tablespoons extra virgin olive oil
1/2 lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon celery seed
1 -2 teaspoon sea salt
fresh ground pepper (to taste)
fresh ground red pepper flakes (to taste)
shrimp (optional)
lettuce

1
Drain the scungilli and rinse under cold water.
2
Sliced in bite-size pieces (if not already sliced).
3
Toss sliced scungilli, celery, olives, garlic, salt and peppers.
4
Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
5
Add to scungilli mixture.
6
Add bite size shrimp, if desired.
7
Refrigerate and marinate for at least 30 minutes (or longer).
8
Serve on a bed of lettuce.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (29 ounce) can scungilli, 1 cup celery, sliced thin, 1 1/2 tablespoons Italian parsley, chopped, 1 1/2 tablespoons cilantro, chopped, and more.

Yes, Scungilli Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scungilli Salad

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