Seafood Salad recipe - ingredients, nutrition and when to eat it
This salad pairs shrimp and squid with leafy greens and tomatoes, lightly tossed in dressing.
This salad pairs shrimp and squid with leafy greens and tomatoes, lightly tossed in dressing. The seafood is springy, the vegetables are crisp, and the bright touch of lemon ties it all together. It's a nice, fresh lunch or an easy dinner.
Seafood · 15 minutes to cook
Nutrition (per 290.7g serving): 269.4 kcal · protein 23.4g · carbohydrate 7g · fat 15.5g · sodium 629.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Seafood can get tough if blanched for too long, so take it out as soon as it's cooked.
Tips: Drain the vegetables and seafood well so the dressing doesn't get watery.
Tips: Add lemon juice and vinegar a little at a time to get the tang just right.
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Ingredients (1 serving)
- Shrimp — 60 g
- Squid — 60 g
- Lettuce — 2 handful
- Tomato — 0.5 pc
- Lemon juice — 1 Tbsp
- Olive oil — 1 Tbsp
- Vinegar — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp