Seafood Salad Recipe

Name: Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 fresh mussels; 200 g squid rings; 400 g monkfish; 10 large shrimp; ¾ cup white wine; ¼ cup fresh lemon juice; 1 cup water; 1 cup mange-tout peas; ½ cup green pepper, julienned; ½ cup water chestnut, diced; 16 cherry tomatoes, halved; 16 green olives; ¼ cup olive oil; 2 teaspoons wine vinegar; 2 ml Dijon mustard; 3 tablespoons fresh lemon juice; 1 teaspoon fresh thyme; 1 ml salt

Servings: persons

20 fresh mussels
200 g squid rings
400 g monkfish
10 large shrimp
¾ cup white wine
¼ cup fresh lemon juice
1 cup water
1 cup mange-tout peas
½ cup green pepper, julienned
½ cup water chestnut, diced
16 cherry tomatoes, halved
16 green olives
¼ cup olive oil
2 teaspoons wine vinegar
2 ml Dijon mustard
3 tablespoons fresh lemon juice
1 teaspoon fresh thyme
1 ml salt

1
SEAFOOD.
2
Poach mussels, squid, monkfish and shrimp separately for 1-2 minutes each in the wine, lemon juice and water.
3
Leave aside to cool.
4
Devein and shell shrimp.
5
Toss seafood with all salad ingredients.
6
VINAIGRETTE.
7
Blend all ingredients well and pour over salad.
8
Cover and refridgerate overnight.

520

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 18 ingredients. The key ingredients include: 20 fresh mussels, 200 g squid rings, 400 g monkfish, 10 large shrimp, and more.

Yes, Seafood Salad falls under the Seafood 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.

Seafood Salad

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