Seafood Antipasti Salad Recipe

Recipe By Slurrp

Seafood Antipasti Salad is a refreshing and vibrant salad that showcases the flavors of the sea. It combines a variety of seafood, such as shrimp, calamari, and mussels, with marinated artichoke hearts, roasted red peppers, and olives. The salad is dressed with a tangy lemon and herb vinaigrette, which enhances the flavors of the seafood and vegetables. Serve this seafood antipasti salad as an appetizer or a light main course for a taste of the Mediterranean.

4.1
28 Rating -
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15minstotal
10minsPrep
5minsCook
15m.total
10m.Prep
5m.Cook
Seafood Antipasti Salad
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ingredients serve

Ingredients for Seafood Antipasti Salad Recipe

  • 62.50 gram Shrimp, Peeled And Deveined
  • 62.50 gram Calamari Rings
  • 62.50 gram Mussels, Cleaned And Debearded
  • 50 gram Marinated Artichoke Hearts, Drained
  • 50 gram Roasted Red Peppers, Sliced
  • 25 gram Olives, Pitted
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Parsley
  • As required Salt And Pepper To Taste

Directions: Seafood Antipasti Salad Recipe

Cooking Directions

  • STEP 1.In a large pot, bring salted water to a boil. Add the shrimp and cook until pink and cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and set aside.
  • STEP 2.In the same pot, add the calamari and cook until tender, about 2-3 minutes. Remove the calamari with a slotted spoon and set aside.
  • STEP 3.In a large bowl, combine the cooked shrimp, calamari, mussels, artichoke hearts, roasted red peppers, and olives.
  • STEP 4.In a small bowl, whisk together the olive oil, lemon juice, garlic, parsley, salt, and pepper to make the vinaigrette.
  • STEP 5.Drizzle the vinaigrette over the seafood and vegetable mixture, and toss to combine.
  • STEP 6.Let the salad marinate in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
  • STEP 7.Serve the seafood antipasti salad chilled or at room temperature, and enjoy!

Cooking Tips

  • You can use any combination of seafood you prefer, such as scallops, octopus, or clams.
  • For extra flavor, you can add some capers or sun-dried tomatoes to the salad.
  • If you don't have marinated artichoke hearts, you can use plain artichoke hearts and add some extra herbs and olive oil to the vinaigrette.

Storage and Serving

  • This salad is best served chilled or at room temperature.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving the leftovers, you can let them come to room temperature or gently reheat them in a skillet over low heat.
Nutrition
value
490
calories per serving
12 g Fat< 1 g Protein87 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    < 1g
  • Carbs
    87g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    87g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    < 1mg
  • Vitamin A
    71mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    63mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    33mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp