Spanish Seafood Salad Recipe

Recipe By Slurrp

Spanish Seafood Salad is a refreshing and vibrant dish that showcases the flavors of the sea. It combines a variety of seafood, such as shrimp, calamari, and mussels, with crisp vegetables and a zesty dressing. The seafood is cooked until tender and then tossed with tomatoes, cucumbers, red onions, and olives. The dressing is made with olive oil, lemon juice, garlic, and herbs, adding a tangy and herbaceous element to the salad. This salad is perfect for a light lunch or as an appetizer.

4.2
23 Rating -
Rate
1hr 35minstotal
1hr 30minsPrep
5minsCook
1hr 35m.total
1hr 30m.Prep
5m.Cook
Spanish Seafood Salad
plan
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ingredients serve

Ingredients for Spanish Seafood Salad Recipe

  • 62.50 gram Shrimp, Peeled And Deveined
  • 62.50 gram Calamari, Sliced Into Rings
  • 62.50 gram Mussels, Cleaned
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/2 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Cucumber, Diced
  • 0.13 Ed Onion, Thinly Sliced
  • 0.06 cup Pitted Olives
  • as per your need Fresh Parsley, For Garnish

Directions: Spanish Seafood Salad Recipe

Cooking Directions

  • STEP 1.In a large pot, bring salted water to a boil. Cook the shrimp, calamari, and mussels until cooked through. Drain and set aside.
  • STEP 2.In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
  • STEP 3.In a large salad bowl, combine the cooked seafood, tomatoes, cucumbers, red onions, and olives. Drizzle the dressing over the salad and toss to coat.
  • STEP 4.Garnish with fresh parsley and serve the Spanish Seafood Salad chilled.

Cooking Tips

  • Cook the seafood just until it is cooked through to avoid overcooking and becoming rubbery.
  • Feel free to add other seafood like octopus or scallops to the salad for variety.
  • For extra flavor, marinate the seafood in the dressing for a few hours before assembling the salad.

Storage and Serving

  • This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 1 day.
  • Allow the salad to come to room temperature before serving if it has been refrigerated.
  • Serve with crusty bread or as a topping for toasted baguette slices.
Nutrition
value
238
calories per serving
11 g Fat1 g Protein20 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    1g
  • Carbs
    20g
  • Fiber
    3g

MacroNutrients

  • Carbs
    20g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    644mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    30mg
  • Selenium
    2mcg
  • 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