Italian seafood salad - from Mimi Spencer's Fast Beach Diet

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Prep time:

Cook time:

Serves: 4

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Ingredients

  • 1 lemon juiced

  • 2 tbsp extra virgin olive oil

  • 400g raw prawns shell on

  • 400g mussels

  • 400g squid rings

  • 1 garlic clove crushed

  • 1 tbsp flat-leaf parsley roughly chopped

  • 1 tbsp chives snipped

  • ¼ tsp chilli flakes or more to taste

  • sea salt and freshly ground pepper to taste

  • 1 red onion very thinly sliced

  • 1 bag baby herb leaves

Method

  1. Make the dressing by mixing the lemon juice, olive oil, garlic, parsley, chives, chilli flakes and salt and pepper. Set aside.
  2. Bring a large saucepan of water to the boil and add the seafood – put the squid in last as it cooks the quickest – and simmer gently for 2 minutes or until just cooked through. Drain and discard any mussels that have not opened during cooking.
  3. Shell and peel the prawns.
  4. Place all the seafood in a bowl and pour the dressing over it.
  5. Chill for 30 minutes and add the red onion and baby herb leaves. Serve with lemon slices.

Handy Hint

261 calories per portion

Additional Information

  • Salad

  • Shellfish

  • Fish

  • Low fat

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