Seafood Salad
Published May 16, 1987
- Total Time
- 30 minutes, plus refrigeration
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Ingredients
1 pound squid
1 pound shrimp
1 pound scallops
Salt to taste, if desired
3 tablespoons lemon juice
1 tablespoon white-wine vinegar
¾ cup olive oil
6 tablespoons diced roasted green chili peppers (available in specialty food stores)
¾ cup chopped Italian parsley
3 medium-sized tomatoes, seeded and cut into ¼-inch dice
6 tablespoons sliced scallions
10 cups mixed greens, loosely packed
Freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
7 grams carbs; 190 milligrams cholesterol; 274 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 1 gram fiber; 570 milligrams sodium; 23 grams protein; 1 gram 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
Clean the squid and cut the bodies into one-quarter-inch rings; leave the tentacles whole if small; halve them if large.
- Step 2
Cook the squid in a large pot of lightly salted boiling water until just opaque - a minute or less. Remove with a slotted spoon, drain and rinse immediately with cold water to prevent overcooking.
- Step 3
Cook the shrimp in the same boiling water until just done - two to five minutes, depending on size. Remove with a slotted spoon and drain.
- Step 4
Finally, cook the scallops in the same boiling water until just done - two to four minutes, depending on size. Remove with a slotted spoon and drain.
- Step 5
Combine the remaining ingredients, except the greens, in a large mixing bowl. Toss the seafood in this dressing and marinate, refrigerated, for one to four hours. Correct seasonings and serve on a bed of greens.
Private Notes