Monday 27 September 2010

Insalata di Frutti di Mare: Seafood Salad

A Salad from the Sea: I really do love this salad when I am looking for that something extra from my dinner salad. The principle for me here is to use up to 3 different types of seafood and add this to light & fresh salad ingredients.

Seafood wise fresh is always best of course but you can of course use tinned fish such as tuna & crab as it is considerably cheaper than the fresher alternatives. Other options are of course prawns & smoked salmon.

I like to combine all the ingredients together with a light lemon based vinaigrette which keeps the salad light, crisp & fresh.

1 tin Crab
1 tin Tuna (in water)
125g Prawns
100g lettuce assortment (rucula/lollo rosso/swiss chard)
1 avocado
Half Cucumber
1 spring onion
1 small red onion
Yellow pepper
2 Roma tomatoes
Handful of fresh Coriander

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Lemon
1 Tbsp Red wine vinegar
1 tsp Dried Oregano

Cooking utensils

Sharp Knife
Chopping board
Small saucepan
Large Salad Bowl
Small jar for salad dressing


- Boil eggs in boiling water for 7 minutes. Remove and leave soak in cold water
- Chop your spring onion, red onion, tomatoes (flesh only), cucumber, yellow peppers, coriander & avocado

- When eggs are completely cold de-shell and cut in half

- Combine your salad dressing ingredients together in a small jar and mix well


- Combine all ingredients in a large salad bowl and mix with your salad dressing
- Serve in individual portions

My Mozzarella Garlic Bread goes very well with this Salad


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