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Ingredients
2 cups cooked leftover fish or shellfish, or a mixture
1 cucumber, peeled, seeded and diced
2 medium-size ripe tomatoes, peeled, seeded and diced
3 scallions, chopped
⅓ cup mayonnaise, preferably nonfat
⅓ cup plain yogurt, preferably nonfat
2 tablespoons lime juice
1 tablespoon minced fresh ginger
¼ cup chopped onion
1 teaspoon ground cumin
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh coriander
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 cups baby spinach or arugula, washed and dried
4 sprigs of mint, for garnish Mango chutney, optional
Nutritional analysis per serving (4 servings)
11 grams carbs; 61 milligrams cholesterol; 318 calories; 7 grams monosaturated fat; 10 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 3 grams fiber; 779 milligrams sodium; 24 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break or cut the seafood into chunks and put in a bowl. Gently toss with the cucumber, tomatoes and scallions.
- Step 2
Mix the mayonnaise, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together. Reserve a tablespoon of this mixture and fold the rest into the seafood mixture. Season to taste with salt and pepper.
- Step 3
Beat the reserved dressing with the remaining lime juice, the olive oil and the mustard. Toss the spinach or arugula with this dressing.
- Step 4
Put a bed of the spinach or arugula salad on each of four plates. Divide the seafood mixture among the four plates, garnish with mint sprigs and serve, with Indian mango chutney like Major Grey's, if desired, on the side.
Private Notes
Comments
Was a great recipe for leftover seafood. I didn’t use fresh herbs but the dried ones worked well. I will definitely add this to my files and will use fresh herbs next time.