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- 200g shrimp, peeled and deveined - 200g scallops - 150g calamari, sliced into rings - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small cubes - 1 ripe avocado, cubed - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - Juice of 2 limes - 3 tablespoons extra virgin olive oil - Salt and freshly ground pepper to taste - Pinch of red chili flakes (optional for spice) When making seafood salad, the mix of seafood and fresh veggies is key. The shrimp gives a sweet taste, while scallops add a rich flavor. Calamari brings a nice chewiness. You can choose fresh seafood or frozen, but fresh is always best. The veggies brighten the dish. Cherry tomatoes offer a burst of juiciness. The cucumber adds crunch, and the avocado brings creaminess. Red onion adds a sharp bite, while parsley gives a fresh finish. The dressing is simple yet zesty. Lime juice adds tang, while olive oil makes it smooth. Salt and pepper enhance the flavors, and a pinch of chili flakes can spice things up. You can find the full recipe for this seafood salad to enjoy the ocean's fresh bounty. - Boil shrimp until bright pink and opaque (2-3 minutes) - Cook scallops and calamari until tender (2-4 minutes) To start, bring a large pot of salted water to a boil. This helps the seafood cook evenly. Add your shrimp first. You want them to turn bright pink and opaque. This usually takes about 2-3 minutes. Once they’re done, use a slotted spoon to take them out. Place the shrimp on a plate to cool. Next, in the same boiling water, add the scallops and calamari. Cook them for about 2-4 minutes. Watch for the scallops to turn opaque and the calamari to become tender. Drain them and let them cool as well. - Combine cherry tomatoes, cucumber, avocado, red onion, and parsley in a bowl While the seafood cools, it’s time to prep the veggies. Grab a large mixing bowl. Add in 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 cubed avocado. Then, toss in 1/4 cup of finely chopped red onion and 1/4 cup of fresh parsley. This mix adds color and flavor to your salad. - Add cooled seafood to the vegetable mix - Whisk dressing ingredients together and combine with the salad Once your seafood is cool, it’s time to mix everything. Add the shrimp, scallops, and calamari to the bowl with your veggies. Now, let’s make the dressing. In a small bowl, whisk together the juice of 2 limes, 3 tablespoons of extra virgin olive oil, salt, and pepper. If you like a bit of heat, add a pinch of red chili flakes. This dressing brings everything together. Drizzle the dressing over the seafood and vegetable mix. Gently toss everything until coated. Let the salad rest for about 10 minutes. This helps the flavors meld. You’ll get a fresh, flavorful seafood salad that’s sure to impress. For the full recipe, check out Ocean Breeze Seafood Salad. - Serve in chilled bowls for an elegant touch. - Garnish with parsley and lime wedges. Chilling the bowls makes the salad feel fancy and refreshing. Using lime wedges gives a pop of color and adds flavor when squeezed. A sprinkle of fresh parsley brightens up the dish and invites guests to dig in. - Add a pinch of red chili flakes for extra spice. - Consider a splash of your favorite hot sauce. If you like heat, red chili flakes can elevate the taste. Just a tiny pinch can make a big difference! A few drops of hot sauce can also add a kick without overpowering the fresh flavors. - Substitute seafood types based on availability. - Use different dressings for varied flavors. Feel free to mix up the seafood! Use crab or lobster if you find them fresh. Trying new dressings can also change the entire vibe. A creamy dressing or a tangy vinaigrette can create a whole new experience for your salad. If you want to explore more, check the full recipe for ideas! {{image_4}} In this version, shrimp shines as the star. You can use fresh or frozen shrimp. I prefer fresh shrimp for the best taste. Cook the shrimp until they turn bright pink. This takes only a few minutes. After cooking, chop them into bite-sized pieces. Mix the shrimp with diced vegetables like cucumber and tomatoes. A light dressing of lime juice and olive oil enhances the flavors. This salad is quick, easy, and full of taste. For a different twist, try using lump crab meat. Crab adds a sweet and rich flavor. This option is perfect for special occasions. Start with fresh lump crab meat, if possible. Gently fold it into a mix of veggies. You can add celery for crunch and a bit of dill for freshness. A squeeze of lemon juice brightens the dish. This salad pairs beautifully with crackers or toasted bread. If you love variety, a mixed seafood salad is for you. You can combine shrimp, crab, and scallops for a seafood medley. Each seafood brings its unique taste and texture. For this version, cook each seafood type separately. This keeps flavors distinct and fresh. Toss everything together with a zesty dressing. This salad can be a main dish or a side. It's perfect for gatherings or a light lunch. Don't forget to check out the Full Recipe for a complete guide! Store any leftover seafood salad in an airtight container. It will stay fresh for up to 2 days. This helps keep the flavors intact. Make sure to seal it well to prevent any odors from seeping in. Freezing seafood salad is not a good idea. When you freeze seafood, it changes texture. The salad may become mushy and unappetizing once thawed. Enjoy it fresh instead for the best taste. Serve the seafood salad chilled. Once mixed, do not reheat the salad. Reheating can ruin the bright flavors and textures. Enjoy it cold for a refreshing treat. Yes, you can prepare the ingredients and dress them shortly before serving. This method keeps everything fresh and tasty. I often chop vegetables and cook seafood a few hours in advance. Just mix it all together when you're ready to eat. Shrimp, scallops, crab, and calamari are popular options. Each type brings a unique flavor and texture. Shrimp adds a sweet note, while scallops are tender and buttery. Crab gives a rich taste, and calamari adds a nice chew. Feel free to mix and match based on your preference! Yes, seafood salad is generally low in calories and high in protein, especially with fresh ingredients. Seafood is packed with good nutrients and healthy fats. This makes it a great choice for a light meal. Plus, adding fresh veggies boosts the vitamin content even more. Add grains like quinoa or pasta for additional texture and bulk. This change makes the salad heartier. You can also toss in some beans or chickpeas for extra protein. These additions make the salad not just a side dish but a full meal! This seafood salad combines fresh seafood and crispy veggies for a tasty dish. You learned how to cook shrimp, scallops, and calamari perfectly, then mix them with cherry tomatoes, avocado, and cucumber. The lime dressing adds zest and flavor. Remember to store leftovers in the fridge for up to two days, or enjoy it fresh. Feel free to customize the salad to suit your taste. Seafood salad is not just delicious; it's healthy and packed with protein. Enjoy your cooking, and make this dish a crowd favorite!

Seafood Salad

Dive into the delicious world of seafood salad, where succulent shrimp, tender scallops, and chewy calamari come together with fresh veggies for a vibrant dish! Perfect for summer gatherings or as a healthy meal, this seafood salad is not only refreshing but also packed with protein. Discover how easy it is to whip up this flavorful delight, complete with a zesty lime dressing. Click through to explore the full recipe and impress your guests!
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Ingredients
  

200g shrimp, peeled and deveined

200g scallops

150g calamari, sliced into rings

1 cup cherry tomatoes, halved

1 cucumber, diced into small cubes

1 ripe avocado, cubed

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

Juice of 2 limes

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

Pinch of red chili flakes (optional for spice)

Instructions
 

Begin by bringing a large pot of salted water to a rolling boil. Add the shrimp to the pot and cook for 2-3 minutes, or until they are bright pink and opaque. Once cooked, use a slotted spoon to remove the shrimp and transfer them to a plate to cool.

    In the same pot of boiling water, carefully add the scallops and sliced calamari. Cook for an additional 2-4 minutes, or until the scallops are opaque and the calamari is tender. Drain the seafood and let it cool before adding to the salad.

      While the seafood is cooling, prepare the vegetable base: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, cubed avocado, finely chopped red onion, and chopped fresh parsley.

        Once the seafood has cooled, add the shrimp, scallops, and calamari to the bowl with the vegetables.

          In a separate small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, salt, pepper, and red chili flakes (if using) until well combined. This will be your zesty dressing.

            Drizzle the dressing over the seafood and vegetable mixture, then gently toss everything together to ensure that the flavors are evenly distributed and coated.

              Allow the salad to rest for about 10 minutes before serving. This resting time helps the flavors meld beautifully, giving you a more delicious dish.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4

                  - Presentation Tips: For an elegant presentation, serve the salad in chilled bowls and garnish with additional chopped parsley and lime wedges. This adds a vibrant touch and enhances the refreshing theme of the dish.