Mussel Salad recipe - ingredients, nutrition and when to eat it
A bright salad of pleasantly chewy mussels, baby greens, and onion tossed with lemon and balsamic vinegar.
A bright salad of pleasantly chewy mussels, baby greens, and onion tossed with lemon and balsamic vinegar. Light yet satisfying, it is a lovely choice for a spring or fall dinner or a simple lunch.
Salads & light · 20 minutes to cook
Tips: Discard any mussels that do not open while cooking in their shells.
Tips: Mussels can become tough if overcooked.
Tips: If the onion tastes too sharp, soak it in cold water, then drain it thoroughly.
Tips: Add the dressing just before serving to keep the leafy greens crisp.
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Ingredients (1 serving)
- Mussels — 100 g
- Baby greens — 60 g
- Onion — 30 g
- Cherry tomatoes — 6 pc
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Lemon — 15 g
- Honey — 1 tsp
- Garlic — 1 pc
- Salt — 0.1 tsp
- Ground black pepper — 0.2 tsp