Italian Seafood Salad
A refreshing blend of ocean flavors and crisp vegetables, perfect for a light meal or starter.
Ingredients
Seafood
- 12 oz shrimp, peeled and deveined
- 8 oz calamari, cleaned and sliced into rings
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red and yellow), diced
- ¼ cup red onion, thinly sliced
- 2 stalks celery, chopped
Dressing
- 1 lemon, juiced (for dressing)
- ¼ cup olive oil (for dressing)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
- Arugula (optional, for serving)
Instructions
Cooking Seafood
- Fill a large pot with water and bring it to a boil. Add a pinch of salt.
- Once boiling, add the shrimp and calamari, cooking for about 2-3 minutes until the shrimp turns pink and the calamari is opaque.
- Drain in a colander and set aside to cool.
Combining Ingredients
- In a mixing bowl, combine the boiled seafood with cherry tomatoes, cucumber, bell peppers, red onion, and celery.
Preparing Dressing
- In another bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
Assembling Salad
- Drizzle the dressing over the seafood and vegetable mixture, stirring gently to coat everything evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve on a bed of arugula or alone, garnished with fresh parsley for added color.
Notes
Pro tips: Do not overcook the seafood to retain its tenderness. Substitute with your favorite seafood, like scallops or crab. Chill the seafood before mixing with the vegetables for a refreshing bite. This salad keeps well in the refrigerator and can taste even better the next day.