Vegetable salad with mussel meat

6 servings

60 minutes

Mussel vegetable salad is a refined dish embodying the spirit of Italian cuisine. The combination of tender mussel meat, sweet beetroot, juicy tomatoes, and crunchy green beans creates a harmony of flavors. This salad is an ideal choice for a light dinner or exquisite appetizer.

Energy value per serving

• Calories: 125.2
• Proteins: 6.5g
• Fats: 7.6g
• Carbohydrates: 7.9g

Ingredients

• Green beans: 200 g
• Tomatoes: 200 g
• Beet: 200 g
• Sweet red onion: 100 g
• Mussel meat: 300 g
• Balsamic vinegar: 1 tbsp
• Olive oil: 2 tbsp
• Soy sauce: 1 tbsp
• Salt: to taste

Cooking steps

1. Boil the beans until cooked. Boil the beetroot until cooked. If the mussel meat is raw, boil it until cooked.

   Required ingredients:

   • Green beans: 200 g
   • Beet: 200 g
   • Mussel meat: 300 g

2. Marinate the onion. In a bowl, mix olive oil, soy sauce, balsamic vinegar, and salt. Add diced red onion. Mix everything.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Soy sauce: 1 tablespoon
   • Balsamic vinegar: 1 tablespoon
   • Salt:  to taste
   • Sweet red onion: 100 g

3. Cut the tomatoes and beetroot into cubes of 0.5 cm sides.

   Required ingredients:

   • Tomatoes: 200 g
   • Beet: 200 g

4. In a salad bowl, mix beans, tomatoes, beetroot, mussel meat, and onion with marinade. Add salt if necessary.

   Required ingredients:

   • Green beans: 200 g
   • Tomatoes: 200 g
   • Beet: 200 g
   • Mussel meat: 300 g
   • Sweet red onion: 100 g
   • Salt:  to taste