Warm salad with seafood and beans
2 servings
30 minutes
Warm seafood and bean salad is an elegant blend of Mediterranean flavors. The dish features tender squid and tiger shrimp infused with white wine for a subtle aroma. Green beans add freshness, while tomatoes provide a light tanginess. Carrots contribute a crunchy texture, and a spicy sauce with olive oil, parsley, garlic, and lemon juice makes the dish rich and balanced. This is not just a salad but a true gastronomic journey, perfect for a warm dinner or festive gathering. It pairs beautifully with a glass of white wine, enhancing its softness and rich flavor.
1
Thaw seafood (squid and shrimp), cut the squid into large pieces, pour white wine over it, and place it on the heat for five minutes.
- Squid: 200 g
- Tiger prawns: 200 g
- Dry white wine: 100 ml
2
In a metal container, mix olive oil, finely chopped parsley, add some chopped garlic, and lemon juice.
- Olive oil: 3 tablespoons
- Parsley: 1 bunch
- Garlic: 2 cloves
- Lemon: 1 piece
3
Chop the tomato into large pieces separately and boil the green beans in salted water until cooked.
- Tomatoes: 2 pieces
- Green beans (frozen): 400 g
4
For beauty and spiciness, grate the carrot (using a long grater for Korean-style carrots).
- Carrot: 1 piece
5
Add all ingredients to the pan with seafood and keep on the heat for a couple more minutes.
- Squid: 200 g
- Tiger prawns: 200 g
- Tomatoes: 2 pieces
- Green beans (frozen): 400 g
- Carrot: 1 piece
- Salt: to taste
6
Mix warm seafood and vegetables with sauce and place on fresh salad leaves.
- Green salad: 1 bunch