Seafood Salad

Seafood Salad

This Italian inspired seafood salad is perfect to enjoy on a sunny weekend, while you reminiscence about past summer days. What makes this salad so great is the freshness of the ingredients, therefore choose your seafood carefully.


Poaching Broth:

  • 4 cups of waterseafood salad
  • 1 cup of white wine
  • 2 tsp of salt
  • 3 bay leaves
  • 1 tsp of black pepper
  • 1 small onion


  • 2 celery stalks
  • 1 yellow bell pepper
  • 1 pound of tomatoes
  • ½ cup of chives
  • 1 pound of cocktail shrimp
  • 1 pound of clams in shell
  • ½ pound of bay scallops
  • ½ pound of calamari, cut into rings
  • ¼ cup of olive oil
  • Juice of 1-2 lemons
  • Salt and black pepper to taste

Seafood Salad

First of all, toss all of the poaching ingredients inside of a medium pot, then cover it and bring it to a boil. Turn off the heat and then let the flavors steep while you move on to the next step. While the broth is steeping, begin dicing the yellow pepper and celery stalk, then seed and dice the tomatoes. Toss all of the vegetables into a large bowl along with the cocktail shrimps.

Secondly, take the broth back to the stove and heat it up, then add the clams and boil for 5 minutes. As soon as the clams open, fish them out and set them aside. Remove the meat from them and toss it into the bowl over the vegetables. Turn off the heat then put the scallops in the water too. Let them sit for 5 minutes, then fish them out and toss them in the bowl.

Next, bring the pot to a boil once more, and add the calamari rings, letting them cook for 1 minute. Pick out each ring and then add it to the bowl too.

Lastly, add the olive oil and a pinch of salt along with lemon juice. Or you can try this Healthy Ranch Dressing Toss well and then add the chives. Let it chill for a few hours. This seafood salad tastes better a few hours after you’re made it.


You may also like

No Comment

Comments are closed.