This fresh and vibrant Seafood Salad Bowl combines a multifariousness of tender, impeccably cooked seafood with crisp veggies, delicate avocado, and a pungent dressing. A succulent and healthy option, this salad is packed with flavor, color, and texture — perfect for a light lunch, regale, or a stimulating appetizer. It’s customizable grounded on what seafood and vegetables you love and can be served as a complete mess or a side dish.
Ingredients
For the Seafood
8 oz cooked shrimp( hulled and deveined)
8 oz cooked grouser meat( or reproduction grouser)
4 oz scallops( seared)
4 oz mussels( fumed)
1 teaspoon olive oil painting( for searing scallops)
For the Salad
4 mugs mixed flora( arugula, spinach, or lettuce)
1 cucumber( sliced)
1 avocado( sliced)
red onion( thinly sliced)
1 mug cherry tomatoes( halved)
mug sludge kernels( fresh or frozen)
mug fresh parsley( diced)
For the Dressing
3 soupspoons olive oil painting
1 teaspoon bomb juice
1 tablespoon Dijon mustard
1 tablespoon honey
swab and pepper to taste
Execution
*Prepare the Seafood
Shrimp If using precooked shrimp, wash and stroke dry.However, cook shrimp by boiling them for 2- 3 twinkles or until they turn pink, also drain and cool, If raw.
grouser Meat If using fresh grouser meat, insure it’s cooked and drained.However, simply hash into bite– sized pieces, If using reproduction grouser.
Scallops Heat 1 teaspoon of olive oil painting in a visage over medium–high heat. Sear the scallops for about 1- 2 twinkles on each side, until golden brown and opaque. Remove and set away.
Mussels Steam the mussels in a pot with a little water until they open( about 5- 7 twinkles). Discard any that do n’t open.
*Assemble the Salad
In a large coliseum, mix together the flora, cucumber, avocado, red onion, cherry tomatoes, sludge, and fresh parsley.
Arrange the seafood on top of the salad or divide it into individual coliseums.
Make the Dressing
In a small coliseum, whisk together olive oil painting, bomb juice, Dijon mustard, honey, swab, and pepper until well combined.
Serve
mizzle the dressing over the seafood salad just before serving.
Toss smoothly to combine, or serve the dressing on the side if preferred.
Additional tips
*Variety You can add other seafood options like calamari, lobster, or fish for variety.
*Make it Ahead The salad factors can be prepared ahead of time. Just keep the dressing separate and add it right before serving to help hanging.
*Texture Add a brickle element like croutons, nuts( similar as heated almonds), or seeds for added texture.
*Spice it up For an redundant kick, you can add a pinch of red pepper flakes to the dressing or sprinkle on top of the salad.
*Prepare the Seafood
Shrimp If using precooked shrimp, wash and stroke dry.However, cook shrimp by boiling them for 2- 3 twinkles or until they turn pink, also drain and cool, If raw.
grouser Meat If using fresh grouser meat, insure it’s cooked and drained.However, simply hash into bite– sized pieces, If using reproduction grouser.
Scallops Heat 1 teaspoon of olive oil painting in a visage over medium–high heat. Sear the scallops for about 1- 2 twinkles on each side, until golden brown and opaque. Remove and set away.
Mussels Steam the mussels in a pot with a little water until they open( about 5- 7 twinkles). Discard any that do n’t open.
*Assemble the Salad
In a large coliseum, mix together the flora, cucumber, avocado, red onion, cherry tomatoes, sludge, and fresh parsley.
Arrange the seafood on top of the salad or divide it into individual coliseums.
Make the Dressing
In a small coliseum, whisk together olive oil painting, bomb juice, Dijon mustard, honey, swab, and pepper until well combined.
Serve
mizzle the dressing over the seafood salad just before serving.
Toss smoothly to combine, or serve the dressing on the side if preferred.
Additional tips
*Variety You can add other seafood options like calamari, lobster, or fish for variety.
*Make it Ahead The salad factors can be prepared ahead of time. Just keep the dressing separate and add it right before serving to help hanging.
*Texture Add a brickle element like croutons, nuts( similar as heated almonds), or seeds for added texture.
*Spice it up For an redundant kick, you can add a pinch of red pepper flakes to the dressing or sprinkle on top of the salad.
*Prepare the Seafood
Shrimp If using precooked shrimp, wash and stroke dry.However, cook shrimp by boiling them for 2- 3 twinkles or until they turn pink, also drain and cool, If raw.
grouser Meat If using fresh grouser meat, insure it’s cooked and drained.However, simply hash into bite– sized pieces, If using reproduction grouser.
Scallops Heat 1 teaspoon of olive oil painting in a visage over medium–high heat. Sear the scallops for about 1- 2 twinkles on each side, until golden brown and opaque. Remove and set away.
Mussels Steam the mussels in a pot with a little water until they open( about 5- 7 twinkles). Discard any that do n’t open.
*Assemble the Salad
In a large coliseum, mix together the flora, cucumber, avocado, red onion, cherry tomatoes, sludge, and fresh parsley.
Arrange the seafood on top of the salad or divide it into individual coliseums.
Make the Dressing
In a small coliseum, whisk together olive oil painting, bomb juice, Dijon mustard, honey, swab, and pepper until well combined.
Serve
mizzle the dressing over the seafood salad just before serving.
Toss smoothly to combine, or serve the dressing on the side if preferred.
Additional tips
*Variety You can add other seafood options like calamari, lobster, or fish for variety.
*Make it Ahead The salad factors can be prepared ahead of time. Just keep the dressing separate and add it right before serving to help hanging.
*Texture Add a brickle element like croutons, nuts( similar as heated almonds), or seeds for added texture.
*Spice it up For an redundant kick, you can add a pinch of red pepper flakes to the dressing or sprinkle on top of the salad.
