Seafood Salad
4 servings
15 minutes
Seafood salad is an embodiment of Mediterranean cuisine, where the freshness of sea gifts combines with crunchy greens and spicy notes. The origins of this dish trace back to the traditions of coastal regions, where fishermen and chefs skillfully combined seasonal ingredients. Squid and cuttlefish infused with the aroma of white wine are complemented by spicy garlic and tender arugula. Almond petals add exquisite crunchiness, while olive oil enriches the flavor with velvety tones. This salad is perfect as a light festive dish or a refreshing dinner on a warm summer evening, offering a harmony of sea and land in one flavor chord.
1
Clean the squid bodies from the insides, rinse, and cut into large pieces about 1.5–2 cm thick.
- Squid: 3 pieces
2
Heat a dry skillet, sprinkle it with sea salt (a large pinch is enough), add all the seafood and sauté for about five minutes. Season with pepper, add finely chopped garlic a minute before it's done, pour in the wine, wait for it to evaporate, and remove the skillet from the heat.
- Cuttlefish: 400 g
- Squid: 3 pieces
- Coarse sea salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- White wine: 100 ml
3
Toast almond petals in a dry pan until golden, stirring occasionally, which will take about five minutes.
- Flaked almonds: 50 g
4
Slice cucumbers into half-centimeter thick rounds, mix them in a large bowl with arugula and seafood. Dress the salad with olive oil and sprinkle with almond flakes before serving.
- Cucumbers: 3 pieces
- Rocket (arugula): 100 g
- Cuttlefish: 400 g
- Squid: 3 pieces
- Olive oil: 50 ml
- Flaked almonds: 50 g
