Seafood salad with sun-dried tomatoes
4 servings
90 minutes
Seafood salad with sun-dried tomatoes is a gastronomic symphony that combines the freshness of the sea and the rich flavors of Mediterranean delicacies. Its recipe has roots in European cuisine, where seafood has always held a special place. A delicate mix of shrimp, squid, and mussels infused with lemon juice and garlic aroma harmoniously pairs with crunchy vegetables and tangy sun-dried tomatoes. Broccoli, beans, and roasted bell peppers add brightness and textural contrast, while nuts finish the ensemble with a light crunch. Olive oil whipped with garlic and lemon transforms the dish into a true work of art. This salad is perfect as a light dinner or an exquisite appetizer, revealing depth of flavors with each new bite.
1
Place the seafood cocktail in a pan and simmer in its own juice with the addition of the juice of one lemon for about 3 minutes. Then heat olive oil and sauté a clove of garlic in it. After removing the garlic, sauté the seafood for another 2-3 minutes, then cool.
- Seafood cocktail: 1 kg
- Lemon: 2 pieces
- Olive oil: 150 ml
- Garlic: 2 cloves
2
Boil the beans in salted water for about 2-3 minutes, then drain and sauté in olive oil until golden brown.
- Green beans: 200 g
- Olive oil: 150 ml
3
Separate the broccoli into florets and boil for 2-3 minutes in salted water with a tablespoon of olive oil.
- Broccoli cabbage: 250 g
- Olive oil: 150 ml
4
Roast the sweet pepper in the oven (microwave) or multicooker, wrap it in a bag and let it cool. Then peel off the skin, remove the core, and cut into thin strips.
- Sweet pepper: 1 piece
5
Cut the dried tomatoes into strips.
- Sun-dried tomatoes in oil: 100 g
6
For the sauce, blend olive oil, garlic, tomato oil (30 grams), lemon juice, 1 sun-dried tomato, salt, and pepper.
- Olive oil: 150 ml
- Garlic: 2 cloves
- Sun-dried tomatoes in oil: 100 g
- Lemon: 2 pieces
7
Mix everything in a salad bowl and sprinkle with nuts.
- Roasted walnuts: 2 tablespoons