Seafood and champignon salad "Sea"
4 servings
30 minutes
Seafood and mushroom salad 'Marine' is a delightful dish that combines the richness of the sea depths with the earthy spice of mushrooms. European cuisine is renowned for its sophistication, and this salad is no exception. Light yet nutritious, it presents a harmony of fresh arugula, juicy seafood cocktail, aromatic garlic, and tender mushrooms. Sun-dried tomatoes add a tangy zest to the dish while sweet ramiro pepper brings pleasant freshness. Each ingredient plays its role here, creating a rich flavor palette. This salad is perfect for festive gatherings as well as light dinners, delighting with its exquisite taste and rich aroma. Serving it at the table brings a piece of sea breeze and gastronomic elegance right to your plate.
1
Throw the frozen seafood cocktail into boiling water, cook for 5-7 minutes, and drain through a colander. Seafood should be rinsed under cold water.
- Seafood cocktail: 400 g
2
Meanwhile, we wash the arugula, dry it with a kitchen/paper towel, and place it at the bottom of the salad bowl.
- Arugula: 80 g
3
Heat olive oil in a pan and fry crushed garlic cloves until golden brown. Remove the garlic and add seafood. Fry uncovered for 5 minutes, stirring occasionally. Transfer to a salad bowl.
- Garlic: 2 cloves
- Seafood cocktail: 400 g
4
Meanwhile, we wash the mushrooms, cut them in half, and slice them into thin half-rings. We heat vegetable oil in a pan and fry the mushrooms until cooked, about 10 minutes on high heat. We add them to the salad bowl.
- Champignons: 7 pieces
5
We wash the pepper, remove the seeds, and cut it into thin rings. We place it in a salad bowl on top of the mushrooms.
- Ramiro pepper: 1 piece
6
We cut the sun-dried tomatoes into small pieces and add them to the salad.
- Sun-dried tomatoes in oil: 150 g
7
Slice the onion into thin half-rings and add to the salad. Add a spoon of olive oil, salt, mix thoroughly and serve. Enjoy your meal!
- Red onion: 0.3 head
- Olive oil: to taste
- Sea salt: to taste