Seafood Salad Recipe
When I was planning for my dinner party this past Saturday, I arrived at the store with several ideas but none of them was a seafood salad.
To be truthful, I threw in a bag of mixed frozen seafood from Trader Joe’s along with the frozen chicken which eventually turned into my main dish. I was initially thinking about adding the seafood into my risotto but decided it’d be too cluttered. I didn’t have a real salad since I made a veggie side and I wanted to transition from the bruschetta to something else before the main course.
So, the seafood salad was born.
What you’ll need:
- mixed seafood (shrimp, scallops, squid)– you can buy this fresh, I’m not holding a gun to your head to use frozen
- heirloom tomatoes
- lemon juice
- baby spinach
- Italian parsley
- kosher salt
- fresh cracked pepper
After quickly sauteeing some spinach with olive oil, salt and lemon juice, I removed it to a bowl while I started in on the seafood.
I added garlic, shallots, leeks, sliced onions, chopped heirloom tomatoes, Italian parsley and lemon juice to cook down. I didn’t defrost my seafood but it had been sitting out about an hour in the sink. Once the pan was ready, I added the seafood and removed it when the shrimp turned pink.
After combining the spinach with the seafood, I let it cool before putting it in the fridge until we were ready to eat. You may add another squeeze of lemon, fresh cracked pepper and more Italian parsley as a garnish.
I served this salad with a chilled Sauvignon Blanc.