Dessert salad with seafood, avocado and physalis
4 servings
20 minutes
This exquisite dessert salad is inspired by Italian culinary traditions, where seafood combines with delicate textures and fresh fruits. A seafood cocktail of shrimp, mussels, squid, and octopus enriches the dish with depth of flavor, while creamy mozzarella and soft avocado add tenderness. Physalis brings a bright tartness, creating a harmonious contrast with the saltiness of olives. This dish not only delights with its gastronomic balance but also decorates the table with elegance. Perfect for special dinners or summer gatherings, it offers the freshness of the Mediterranean in every bite.
1
Prepare seafood (mussels, shrimp, squid, octopus) by cutting to a uniform size. If using canned seafood cocktail, add seafood canned in oil, not brine, to avoid excess saltiness. The total weight of the seafood cocktail should be at least 400 grams.
- Shrimps: 100 g
- Mussels: 100 g
- Squid: 100 g
- Octopus: 100 g
2
Peel the avocado and cut it depending on the size of the fruit (small avocados can be processed in a food processor). If the avocado is small, peel it thicker; otherwise, the salad will be slightly bitter. If the avocado is large enough - one is enough, for small ones - better two.
- Avocado: 200 g
3
Remove the mozzarella cheese from the brine and cut it into cubes of 0.5-1 cm sides.
- Mozzarella cheese: 250 g
4
Cut the physalis into 4 pieces. Also, you can substitute physalis with yellow cherry tomatoes.
- Physalis: 200 g
5
Add pitted olives, halved, and mix everything well. The salad is ready to eat!
- Olives: 150 g