Recipes
Seafood Salad |
About this recipe
Delicious for a first course, even better as a casual lunch with fresh bread. Note: if your shrimps and scallops are huge, chop a bit before adding to bowl.
Instructions
Steam:
- ½ lb. shrimp,
- ½ lb. scallops,
- ½ lb. squid rings.
Drain, cool, put into a bowl, and add:
- 1 small carrot (diced),
- 1 stalk celery (diced),
- 1 bunch green onions (chopped),
- 6 tbsp. chopped fresh parsley,
- 4 tbsp. good olive oil,
- 2-3 tbsp. fresh lemon juice,
- ½ tsp. salt and ½ tsp. black pepper.
Mix well and refrigerate for at least one hour.
Taste before serving—you might need a little more lemon juice and a touch of salt.
Notes
- Don’t use vinegar.
- You can leave in fridge for up to two days.
-
Yes, you can start with pre-cooked seafood (e.g., shrimp).
