Seafood salad with seaweed
4 servings
15 minutes
Seafood salad with seaweed is a refined dish of author’s cuisine that combines the freshness of seafood with the spiciness of seaweed. Its roots can be traced back to Eastern traditions where algae have long been valued for their beneficial properties. The taste of the salad is harmonious: the juiciness of cucumbers and the saltiness of olives complement the delicate texture of seafood, while a spicy dressing based on olive oil and soy sauce adds depth and richness. The dish is perfect as a light appetizer or side dish to main courses and can also serve as an independent treat for those who enjoy exquisite and healthy dishes.
1
Cut the cucumbers into olive-sized pieces. Drain the liquid from the seafood, olives, and seaweed packages. Mix all the ingredients.
- Cucumbers: 2 pieces
- Pitted olives: 1 jar
- Kelp (sea kale): 200 g
- Seafood cocktail mix: 300 g
2
To prepare the dressing: mix olive oil, soy sauce, you can add juice from the olive can, add black ground pepper.
- Olive oil: to taste
- Soy sauce: to taste
- Pitted olives: 1 jar
- Ground black pepper: to taste
3
Dress the salad.
- Olive oil: to taste
- Soy sauce: to taste
- Ground black pepper: to taste
