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.
Calories125.2kcal
Proteins6.5grams
Fats7.6grams
Carbohydrates7.9grams
Green beans
200
g
Tomatoes
200
g
Beetroot
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
1
Boil the beans until cooked. Boil the beetroot until cooked. If the mussel meat is raw, boil it until cooked.
- Green beans: 200 g
- Beetroot: 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.
- 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.
- Tomatoes: 200 g
- Beetroot: 200 g
4
In a salad bowl, mix beans, tomatoes, beetroot, mussel meat, and onion with marinade. Add salt if necessary.
- Green beans: 200 g
- Tomatoes: 200 g
- Beetroot: 200 g
- Mussel meat: 300 g
- Sweet red onion: 100 g
- Salt: to taste
