Seafood salad

Votes: 10

Photo of the dish: Antonis Achilleos

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 350, total fat 12 G., saturated fats 2 G., proteins 32 G., carbohydrates 31 G., fiber 8 G., cholesterol 149 mg, sodium 783 mg, sugar - G.

Seafood salad - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 stalks celery (1 quartered, 2 thinly sliced)
3 small cloves of garlic (2 crushed, 1 chopped)
350 g of sea shrimp, shelled and heads removed
250 g young carrots, cut in half lengthwise
250 g sea scallops, cut in half
Juice of 1 lemon
Salt and freshly ground pepper
1 avocado, cut in half, remove the pit and scoop out the flesh with a spoon
2 heads of cabbage romaine lettuce, tear the leaves
1 tbsp capers and 1 tbsp brine
2 cups croutons
1 tbsp mayonnaise

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, scallops, salad, romaine lettuce, garlic, celery, lemon juice, Avocado, toast, capers, mayonnaise

Cooking the dish according to the recipe:

Prepare seafood and vegetables: In a large saucepan, combine quartered celery, crushed garlic, half the lemon juice, 10 cups of water, and salt and pepper to taste. Cover and bring to a boil, then add the carrots and cook for 2 minutes.

Add the shrimp and continue cooking for 4 minutes. Using a slotted spoon, scoop out the carrots and shrimp, place them in a colander, and rinse under cold water. Bring the broth to a boil, add the scallops, and cook for 1–2 minutes. Using a slotted spoon, scoop out the scallops, place them in a colander, and rinse under cold water.
Prepare the salad: Ladle 1/3 cup of broth from the pan and let cool. Dice half of the avocado and toss in a salad bowl with sliced celery, romaine lettuce, capers and croutons. Add carrots, shrimp and scallops.

Prepare the salad dressing: In a blender, combine the remaining avocado, cooled broth, lemon juice, caper brine, minced garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Mix the salad dressing with the salad and add more salt as needed.

Categories:

recipe / Dishes rich in fiber / Calorie content of prepared meals / Simple and quick recipes / Simple shrimp recipes / Salads / Warm salads / Vegetable salads / Leafy salads / Salads with fish / Salads with bread / Food Network - recipes

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