When summer is coming, there is nothing better than a few dishes on the table that anticipate the scent of the sea, and what better choice than fresh seafood salads? The preparation is really simple, just combine the fish specialties of your choice and a pinch of originality to choose the best ingredients to mix!
If you are in the mood for something simple and light, seafood salads are a perfect choice for a summer lunch or a delicious appetizer within a fish dinner. You can eat the seafood salad immediately after preparing it or keep it in the fridge for a couple of days: in the latter case, we recommend that you leave it for about 30 minutes at room temperature before serving it on the table.
Here are 5 seafood salad ideas based on different goodness, all nutritious and full of flavor. from which to take inspiration to amaze your guests or to treat yourself to a moment of pleasure at the table. The ingredients are recommended for 4 or 6 people.
Mint-Scented Shrimp Salad
The prawn and mint salad is the ideal dish for a lunch during the summer, in the office, or with friends: the soft and delicate taste of the prawns makes it also loved by children, and their content of vitamins, carbohydrates, and mineral salts perfect for any diet. To prepare it, sauté the mushrooms in a pan with a drizzle of oil and a clove of pressed garlic. Coarsely chop the spring onion and thinly slice the green chilies and fennel. Sauté our prawns in a pan with a drizzle of oil and add them to the vegetables. Then prepare an emulsion by combining lime juice, oil, salt, pepper, and mint leaves and use it to dress the salad, after filtering it. Enjoy your meal!
Octopus with Cannellini Beans and Dried Tomatoes
The octopus is one of the most versatile shellfish in the kitchen because it goes well with many different ingredients between them in this salad you can get your fill of its delicate softness combined with vegetable proteins of cannellini beans to enjoy a complete meal is nutritional views both of taste! Cook our cut octopus for about 5 minutes in plenty of salted water. Once cooked, add it to a bowl together with the well-drained cannellini beans. Add the dried tomatoes cut in half and the celery, cleaned and cut into rounds, season with the oil, salt, and a few drops of lemon. Serve garnished with thyme leaves, parsley, and fennel.
Shrimp Salad with Rocket and Pine Nuts
A shrimp salad is a unique and low-calorie dish that can be enjoyed all year round by simply varying the seasonal vegetables to match. Our prawns already shelled and blanched, they are really quick to prepare: to thaw them put them in a bag, and pass them under running water to thaw them quickly. Toast the pine nuts in a pan for a couple of minutes. Then fry a clove of garlic and extra virgin olive oil. Remove the garlic and add the prawn tails to the pan, cook for about 8 minutes over medium heat, and season with salt. Wash the rocket and season with a vinaigrette obtained by mixing the balsamic vinegar with 4 tablespoons of oil, salt, and pepper. Then arrange the prawn tails on a bed of rocket salad and pine nuts for each dish and serve warm.
Seafood Salad with Tuna
Tuna fillets, tomatoes, potatoes, green beans, hard-boiled eggs, and oil: these are the ingredients for a tasty seafood salad. Wash 4 tomatoes and cut them into pieces, put them in a salad bowl, and add salt. Then add 4 boiled and peeled potatoes, cut into slices, and 2 hard-boiled eggs, shelled and cut into wedges. Finally, put 200 grams of boiled and chopped green beans and the tuna fillets in the salad bowl: you can use those in oil after having carefully drained them. Dress with extra virgin olive oil and mix everything gently.
Seafood Salad with Crab and Hearts of Palm
To bring to the table a dish that is truly beautiful to look at, shape meatballs with 300 g of boiled and mashed potatoes, an egg, 50 g of grated Parmesan cheese, salt, and pepper. Pass them in breadcrumbs, fry them and drain them on absorbent paper. Then drain and chop 400 grams of crab meat and 200 grams of palm hearts to cut into slices. Peel the papaya and cut the pulp into cubes. Finally, place the leaves of a head of lettuce on a serving dish: arrange the crab meat, diced papaya, and hearts of palm on them. Season with an emulsion of oil, salt, pepper, and lemon, and place the meatballs on the side.