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For a great seafood salad, you need fresh seafood. Here’s what to gather: - 200g of shrimp, peeled and deveined - 200g of calamari, cleaned and sliced into rings - 200g of mussels, cleaned and debearded Fresh produce adds color and crunch. Collect these items: - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 small red onion, finely chopped - 2 tablespoons capers, rinsed - 1/4 cup fresh parsley, chopped The dressing ties everything together. You will need: - 1 tablespoon lemon zest - 3 tablespoons lemon juice - 3 tablespoons olive oil - Salt and black pepper to taste This mix of seafood and fresh produce gives the salad its vibrant taste. The dressing adds a zesty kick. Start by boiling water in a large pot. Add salt to the water. Once it boils, drop in the shrimp. Cook them for about 2-3 minutes. The shrimp will turn pink when done. Remove them and set aside. Next, use the same pot for the calamari and mussels. Boil for 4-5 minutes. You know they’re ready when the mussels open up and the calamari is soft. Drain the seafood and let it cool. In a big mixing bowl, gather your cooked seafood. Add the shrimp, calamari, and mussels. Then, toss in the halved cherry tomatoes, diced cucumber, and finely chopped red onion. Don’t forget the capers! They add a nice salty touch. Mix everything gently to keep the seafood intact. Grab a small bowl for the dressing. Whisk together the lemon juice, olive oil, and lemon zest. Add salt and black pepper to taste. This dressing gives the salad a fresh zing. Pour the dressing over the seafood mix. Gently toss everything to coat. Finally, sprinkle chopped parsley on top for a burst of color and flavor. Let the salad chill in the fridge for at least 30 minutes. This helps all the flavors blend well. Cooking seafood requires care. Always use fresh seafood for the best flavor. When cooking shrimp, keep an eye on the color. Shrimp turn pink when they are done. For calamari, avoid overcooking. It becomes tough if cooked too long. Mussels should open up when cooked. If they don't, discard them. Boil seafood in salted water to enhance its taste. After cooking, cool the seafood quickly to keep it fresh. Herbs and spices make this salad shine. Fresh parsley adds a bright taste. Lemon juice gives a tangy kick. Add lemon zest for extra zestiness. Capers bring a salty, briny flavor. Use salt and black pepper to balance the dish. For a spicy touch, try red pepper flakes. Mix different herbs like basil or dill for unique flavors. Always taste and adjust the seasoning to your liking. Serve the salad chilled for the best taste. Use a large bowl for a beautiful presentation. Garnish with extra parsley for color. Pair it with crusty bread for a complete meal. This salad is great as a starter or a light main dish. It works well for summer gatherings or picnics. Consider adding a side of lemon wedges for extra flavor. Enjoy it with a glass of white wine for a delightful experience. {{image_2}} You can switch up the seafood in this salad. Try using scallops or crab instead of shrimp. You might prefer the taste of clams or even lobster. Each option brings a new flavor. Keep your seafood fresh for the best taste. Always clean and prepare your seafood properly. Mix and match to find your favorite mix! Feel free to add your favorite veggies. Bell peppers add a nice crunch and color. You could use radishes for a peppery kick. Avocado gives a creamy texture, while arugula adds a peppery taste. You can even toss in olives for a briny flavor. The more colorful your salad, the more appealing it looks! The dressing can change the whole dish. You can use a balsamic glaze for sweetness. A splash of red wine vinegar adds a tangy touch. For a creamier option, try mixing Greek yogurt with herbs. Each dressing can give your seafood salad a fresh twist. Experiment with flavors until you find your perfect match! To keep your Italian seafood salad fresh, store it in the fridge. Use an airtight container to prevent air from spoiling the flavors. Place the salad in the coldest part of your fridge, usually at the back. This method helps maintain its texture and taste. Remember to eat it within three days for the best quality. Freezing seafood salad is not the best option. Seafood can lose its quality when frozen. If you must freeze it, do so without the dressing. This helps keep the seafood from getting mushy. When ready to eat, thaw it in the fridge overnight. Add the dressing just before serving. The seafood salad stays fresh in the fridge for three days. After that, the flavors might fade. If you notice any off smells or changes in texture, it’s best to toss it. Always trust your senses; they guide you in food safety. Enjoy your salad while it’s at its best! You can add cooked pasta like orzo or small shells. Quinoa is also a great choice. You might add some beans, like chickpeas or white beans. These will boost the protein and fiber. These additions make the salad heartier. You can still keep the fresh flavors intact. Yes, you can use frozen seafood. Just ensure to thaw it first. You can do this in the fridge overnight or under cold water. This helps keep the seafood tender. Make sure it’s fully cooked during preparation. Follow the same cooking times as fresh seafood. You can use fresh basil for a great flavor. Cilantro works well if you like a different taste. Chives can add a mild onion flavor too. Each herb gives the salad a unique twist. Choose what you enjoy most! This blog post covered how to make an Italian seafood salad. We reviewed the key ingredients, from seafood to fresh produce and dressings. You learned step-by-step instructions for cooking and combining everything. Tips enhanced your dish’s flavor and serving style. Variations let you customize the salad with unique choices. Lastly, we discussed storage methods to keep it fresh. Enjoy creating your own version of this tasty dish. Trust me, experimenting will lead to even more delicious results!

Italian Seafood Salad

Dive into the flavors of the Mediterranean with this Ocean Delight seafood salad recipe! Featuring fresh shrimp, calamari, and mussels paired with crunchy cucumbers and sweet cherry tomatoes, this dish is not only a feast for the eyes but also bursting with flavor. Perfect for summer gatherings or a light dinner, this salad is easy to make and packed with healthy ingredients. Click through to explore this refreshing recipe and impress your guests!
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Ingredients
  

200g of shrimp, peeled and deveined

200g of calamari, cleaned and sliced into rings

200g of mussels, cleaned and debearded

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 small red onion, finely chopped

2 tablespoons capers, rinsed

1/4 cup fresh parsley, chopped

1 tablespoon lemon zest

3 tablespoons lemon juice

3 tablespoons olive oil

Salt and black pepper to taste

Instructions
 

In a large pot of salted boiling water, cook the shrimp for about 2-3 minutes until they turn pink. Remove and set aside.

    In the same pot, add the calamari and mussels, boiling for another 4-5 minutes until the mussels open up and the calamari is tender. Drain and cool.

      In a large mixing bowl, combine the cooked shrimp, calamari, and mussels.

        Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and capers to the seafood mix.

          In a small bowl, whisk together the lemon juice, olive oil, lemon zest, salt, and pepper.

            Pour the dressing over the seafood and vegetable mixture, gently tossing everything to coat.

              Sprinkle chopped parsley over the salad for fresh flavor.

                Let the seafood salad marinate in the refrigerator for at least 30 minutes before serving to enhance the flavors.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marination) | Serves 4