Ingredients:
- Seafood (cocktail) - 400 grams.
- Potatoes - 3-4 pcs.
- Fresh cucumber - 2 pcs.
- Lettuce (any) - 1 bunch.
- Garlic - 2-3 cloves.
- Lemon - 1 pc.
- Olive oil - 3-4 tbsp. l.
- Parsley - 1 bunch.
- Salt, black pepper.
Warm salad with seafood is a dish for romantics, because it evokes memories of a light sea breeze, washed by the waves of the embankment and the southern sun. Such light but satisfying, juicy and aromatic snacks are popular on the Mediterranean coast.
Seafood
The cuisine of Italy offers especially many recipes for warm seafood salads. Many small towns located on the shores of the Mediterranean and Adriatic seas rely on fishing, and it is not surprising that the basis of the local cuisine is fish and seafood dishes. Add to this ripe vegetables ripening under the hot Italian sun, aromatic herbs and the most delicate olive oil...
It is possible that it is excellent nutrition that makes the residents of those places cheerful, healthy and energetic. But even in our northern latitudes you can feel a little bit Italian if you use one of the many recipes with photos and prepare a real warm salad with seafood.
Seafood is a real treasure. All kinds of mussels, scallops, squid, shrimp, octopus are not only amazingly tasty and appreciated by chefs around the world, but also extremely beneficial for the body. They are rich in iodine and other vitamins and minerals. All seafood is an excellent source of easily digestible protein, which makes dishes with them both light and satisfying.
Thanks to its delicate taste, seafood is loved by everyone, young and old, and appetizers and salads with them are always looked forward to both during a holiday meal and at a family dinner. Warm salad with seafood, as you can see in the photo, always turns out bright, beautiful and appetizing, the mere sight of it makes your mouth water.
This dish can serve as a light snack if seafood is supplemented with fresh vegetables or fruits: lettuce, ripe tomatoes, cucumbers, sweet peppers, celery, citrus fruits, apples or pears, as well as cheese, olives, herbs. And those who like to eat heartily can make a hearty salad by adding boiled potatoes, rice, pasta, various cereals and legumes to the seafood.
To prepare salads, you can use both fresh and frozen seafood, both individually and by combining several types at once. If you wish, you can buy a ready-made seafood cocktail or create your own. Seafood is boiled or fried for a short time, after which it is immediately added to the rest of the salad ingredients.
Almost every seafood salad recipe necessarily contains lettuce leaves (iceberg, romaine, arugula, lettuce, etc.), which add juiciness and color to any dish, making it lighter, fresher and crispier.
One of the main secrets of a delicious warm seafood salad lies in the sauce. All kinds of dressings are used, from traditional ones based on olive oil and lemon juice, to homemade pesto, tomato, cream, sour cream sauces; even banal mayonnaise will not spoil the dish, but will only make it more nutritious.
Prepare a warm seafood salad according to one of the recipes, and maybe this dish will become your favorite, which guests will praise and your family will demand for any occasion.
Preparation
A very tasty and satisfying warm seafood salad can be prepared with boiled potatoes. For this dish, you can use either a ready-made seafood cocktail or just one type, for example, shrimp or mussels, depending on your taste.
- Potatoes should be boiled in their skins in salted water, then cooled, peeled and cut into medium cubes.
- In a separate bowl, prepare the dressing by mixing the juice squeezed from the lemon, garlic crushed through a press, freshly ground black pepper and half the olive oil.
- Cut fresh cucumbers in half lengthwise and chop into thin half rings.
- Chop the parsley.
- Heat the remaining oil in a frying pan and fry the seafood in it, stirring constantly for no longer than 3 minutes over high heat. First defrost the frozen cocktail in a dry frying pan; when the liquid has evaporated, add oil and fry.
- Place the potatoes in the frying pan with the seafood and continue frying for about 5 minutes.
- Separate a bunch of lettuce into leaves and place them on serving plates or glasses. Place a layer of cucumbers on top of each leaf and sprinkle with chopped herbs.
- Place fried seafood and potatoes on fresh vegetables, pour sauce over them and garnish with lemon slices and sprigs of herbs.
In such a warm salad with potatoes and seafood, you can add broccoli, boiling it until semi-soft, as well as tomatoes or sweet peppers. In this case, it is better to serve the salad not in glasses, but in plates.
Options
A very simple and tasty warm seafood salad in creamy sauce is ideal as an unusual holiday appetizer.
- All seafood must first be thawed and prepared for frying.
- Leave the mussels and shrimp whole, cut the squid into rings, and cut the octopus into halves or quarters.
- Place everything in a heated frying pan with oil, fry over high heat; if a lot of liquid is released, it is better to drain it or evaporate it under a lid.
- When the liquid has evaporated, pour in the heavy cream, reduce the heat and simmer the seafood for 5-6 minutes.
- At the end, add grated processed cheese, thoroughly stir the contents of the pan until the sauce has a creamy consistency.
- Add salt, cover the pan and leave on low heat for about 7 minutes.
Place the finished seafood on plates lined with lettuce leaves. You can add boiled rice or pasta to this salad to make the dish more filling.
You can also add tomato paste, dried Italian herbs (oregano, basil, thyme), chopped garlic or onion to the creamy sauce.
A recipe for a warm seafood salad will always come in handy when you need to urgently serve a holiday table. This dish is prepared in a matter of minutes and at the same time it turns out very impressive and appetizing.
The salad can be made from any available seafood - shrimp, mussels, scallops and squid. Seafood itself is universal and goes well with almost all types of vegetables, mushrooms and even meat. Therefore, culinary experts have a limitless field for gastronomic experiments.
Warm salad with seafood is a self-sufficient dish. It can only be supplemented with fresh bread and a glass of light wine. However, if you wish, any seafood salad will be combined with boiled rice or potatoes.
Warm salad with shrimp
A hearty salad that doesn't need any side dishes.
Ingredients:
- Young potatoes – 2 pcs.
- Smoked chicken – 200 g.
- Mussels – 200 g.
- Fresh cucumbers – 3 pcs.
- Lettuce or Chinese cabbage wreath – 1 in
- Walnuts – 50 g.
- Lemon juice – 20 ml.
- Salt.
- Black pepper.
- Butter – 100 g.
- Garlic – 2-3 cloves.
- Green onion with feathers – 100 g.
Preparation:
- Boil the potatoes in their skins until half cooked. Cool and peel. Cut into thick strips, like French fries.
- Melt the butter in a frying pan, crush three cloves of garlic into it and fry the boiled potatoes in this aromatic mixture until golden brown. Place in a paper towel to drain the fat.
- Place mussels and smoked chicken cut into cubes in a frying pan. Also fry.
- Disassemble the lettuce leaves and tear them into small pieces. Make a dressing from vegetable oil, lemon juice and spices.
- Calcinate and chop the nuts. Chop the cucumbers into large strips. Coarsely chop the green onions.
- In a bowl, carefully mix potatoes, mussels and chicken, cucumber straws, chopped nuts, green onions and lettuce leaves. Top with sauce. Serve immediately, as fresh cucumbers and leaves are quickly soaked in oil.
Spicy warm seafood salad
It is advisable to complement the salad with boiled long grain rice. For the dish, you need to select dense tomatoes so that they do not turn completely into mush when fried.
Ingredients:
- Celery root – 1 pc.
- Tomatoes – 5 pcs.
- Chili sauce – 2 tbsp. l.
- Garlic – 3 cloves.
- Ginger – 2 cm root.
- Leek – 1 pc.
- Green onion - 100 g.
- Fresh basil – 50 g.
- Chicken eggs – 2 pcs.
- Long grain rice – 100 g.
- Shrimp – 200 g.
- Squid – 200 g.
- Mussels – 200 g.
- Vegetable oil – 30 ml.
- Salt.
- Black pepper.
Preparation:
- Peel the squid and cut into large rings. Leave the shrimp and mussels as is. Chop the celery into thin strips.
- Chop the leek into large rings and fry in well-heated vegetable oil. Add grated ginger and crushed garlic there.
- Add seafood and celery sticks to the ginger-garlic mixture and fry them over medium heat until fully cooked.
- Peel the tomatoes and cut into large slices. Boil the eggs and cut into cubes. Coarsely chop the green onions. Separate the basil into individual leaves. No twigs will be needed.
- Separately, boil long grain rice in salted water.
- Add chili sauce and tomato slices to the seafood. There is no need to fry the tomatoes too much, just enough to soften them a little.
- Cool the fried seafood (otherwise, when adding onions, it will immediately become soft) and mix with green onions, basil leaves and chicken eggs.
- Place a small bed of boiled rice on a serving plate. Place warm salad on top and serve immediately.
Warm salad with octopus
This salad is distinguished by a very impressive presentation, since the list of ingredients includes small octopuses, which in themselves are very decorative. Add to this a bright scattering of vegetables and you get an incredibly colorful and appetizing dish.
Ingredients:
- Small octopuses – 500 g.
- Young potatoes – 5-6 pcs.
- Cherry tomatoes, multi-colored – 200 g.
- Packaging of arugula.
- Celery root – 1 pc.
- Stem celery with leaves – 2 pcs.
- Hard cheese – 50 g.
- Vegetable oil – 60 ml.
- Rosemary – 1 sprig.
- Onions – 1 pc.
- Wine vinegar – 3 tbsp. l.
- Black and allspice pepper in peas.
- Sweet paprika – 2 multi-colored pods.
- Whole bay leaf – 4 pcs.
- Garlic – 3 cloves.
- Fresh parsley – 50 g.
- Dried parsley -1 tsp.
- Lemon juice – 20 ml.
- Black pepper.
- Salt.
- Sugar.
- Sweet mustard – 2 tsp.
Preparation:
- Boil octopuses in water with spices - black and allspice peas, salt, bay leaf, onions and wine vinegar.
- Scrape the new potatoes and remove the skins. Cut into halves and brush with a mixture of vegetable oil, salt and dried parsley. Place on a sheet of thick parchment paper and bake in the oven until done.
- Pour a little oil into a frying pan and place a sprig of rosemary on it. It is good to heat it so that it transfers its aroma to the oil and then remove it. In this oil, lightly fry the pods of multi-colored paprika, the root and stalk of celery, cut into thick sticks. Salt and season everything. Leave the leaves for decoration.
- Divide the cherry tomatoes into halves.
- Make a dressing. To do this, grind fresh parsley in a mortar along with sweet mustard, salt, garlic, sugar, ground black pepper and lemon juice.
- Mix the packaged arugula salad with the prepared dressing.
- Place a heap of dressed arugula salad on a serving plate, decoratively place whole octopuses, halves of multi-colored cherry tomatoes, fried celery and sweet paprika on top.
- Place potatoes baked with spices along the edge of the plate. Decorate the composition with fresh celery leaves and flavor with any grated hard cheese.
- Serve immediately.
Mediterranean cuisine is famous for its recipes with all sorts of seafood that is unusual for us. And if squid and shellfish have already taken root on your table, it’s time to try something more exotic. Believe me, octopus is also very tasty!
Warm salad with squid
Ingredients:
- squid – 500 g;
- sweet red onion – 1 pc.;
- dry white wine – 50 g;
- garlic – 1 clove;
- lemon juice – 1 tbsp. spoon;
- lemon – 1/2 pcs.;
- olive oil - for frying;
- parsley – 1 bunch;
- salt, ground black pepper - to taste.
Preparation
We wash the squids well, remove the films and cut into rings. In a preheated frying pan, fry the onion half rings until they begin to change color. Add squid. Simmer, stirring, for 5 minutes. Pour in the wine, add the garlic and cover with a lid. Simmer the squids with the garlic passed through a press for another 5-10 minutes until they become soft. Place on plates, and add a little oil, lemon juice to the frying pan, add sliced lemon and parsley. Salt, pepper, mix and pour this sauce over the squid rings.
Warm salad with mussels
Ingredients:
- large mussels (unpeeled) – 1 kg;
- butter – 100 g;
- parmesan – 50 g;
- salad mix – 1 package;
- basil – 1 bunch;
- garlic – 3 cloves;
- breadcrumbs – 50 g;
- lemon - for decoration.
For the sauce:
- egg yolks – 2 pcs.;
- smoked anchovies – 6 pcs.;
- garlic – 1 clove;
- olive oil – 3 tbsp. spoons;
- Dijon mustard – 1 teaspoon;
- lemon juice – 1 tbsp. spoon;
- salt - to taste.
Preparation
We wash the mussels, separating them from the shells, then hide them back in the “houses” and lay out the shells on a baking sheet. Mix chopped basil and finely grated garlic with softened butter. Distribute the resulting mass into each sink, sprinkle with breadcrumbs mixed with grated Parmesan, and place in an oven preheated to 180 degrees for 10-15 minutes until browned.
For the sauce, mix the yolks with mustard and a clove of garlic, passed through a press. Add finely chopped anchovies and lemon juice. Beat in a blender until smooth. When the yolks turn white, literally add olive oil drop by drop.
Place washed and dried lettuce leaves on plates, pour sauce over them, and place mussels on top. We decorate with lemon slices, since you should definitely eat the seafood delicacy by sprinkling it with juice.
How to prepare a warm salad with octopus?
Those who have been to Italy could not miss this salad with fresh octopus and new potatoes.
Ingredients:
- octopus – 1 kg;
- young potatoes – 6 pcs.;
- cherry tomatoes – 16 pcs.;
- arugula salad – 1 package;
- celery (stem) -3 pcs.;
- olive oil – 1 tbsp. spoon;
- rosemary – 1 sprig;
- thyme – 1 sprig.
For the broth:
- celery (stem) – 1 pc.;
- carrots – 1 pc.;
- onion – 1 pc.;
- wine vinegar - 1 tbsp. spoon;
- bay leaf – 3 pcs.;
- allspice peas – 6 pcs.;
- sea salt – 1 teaspoon.
For refueling:
- garlic – 1 clove;
- parsley – 1 bunch;
- olive oil – 4 tbsp. spoons;
- lemon – 1/2 pcs.;
- freshly ground black pepper - to taste;
- sea salt - to taste.
Preparation
We wash the octopus well with running water, especially the ink sac and tentacles. Throw chopped vegetables, peppercorns and bay leaves into boiling salted water, pour in vinegar. Dip the octopus into this broth, cover with a lid and cook over low heat for about an hour, until soft (check with a fork).
Cover the baking sheet with parchment, add a little olive oil and lay out the washed potatoes, cut into large circles. Salt, pepper, sprinkle with thyme and rosemary leaves. Bake in the oven for 20 minutes over medium heat. Place the finished potatoes on plates in a circle, with arugula in the center and sliced octopus with vegetables on top. We pour the dressing over everything. For it, chop the garlic and parsley, add juice and butter, salt and pepper. As a result, you will get an incredibly tasty and very unusual seafood salad.
Exquisite warm seafood salad and vegetables - a true masterpiece of French cuisine. The salad is truly considered a real delicacy and can only be found in fairly expensive restaurants. However, preparing the salad yourself, at home, will not be difficult.
Ingredients (for 2 servings):
- sea cocktail - 600 gr.
- tomato - 2 pcs.
- cucumber - 2 pcs.
- lettuce leaves
- a few leaves of fresh basil; black olives, large; lemon slices - for serving
for the sauce:
- 2 tbsp. soy sauce
- 50 ml olive oil
- 1 clove of garlic
- salt - to taste
- juice of 1/2 lemon (about 2 tbsp juice)
- ground black pepper - to taste
Preparation:
- Wash vegetables and herbs thoroughly. Cut the tomatoes into slices, the cucumber into oblong pieces, 1 cm thick. Add a little salt and pepper. Stir.
- Prepare the sauce. Peel the garlic and chop. Transfer the garlic to olive oil, add soy sauce, lemon juice, pepper and just a little salt. Whisk the sauce with a fork or whisk. Attention! Taste the sauce before adding salt! The main thing is not to oversalt.
- Place the seafood cocktail on a hot frying pan and simmer until cooked.
- Place vegetables and herbs on portioned plates, and seafood on top. Drizzle with lemon soy sauce. Serve immediately after preparation, garnished with basil leaves, a slice of lemon and large black olives.
BON APPETIT!
Advice! You can make more lemon soy sauce. In this case, it will need to be poured into a glass container, tightly closed with a lid and stored in the refrigerator for no longer than a week.
WARM SEAFOOD SALAD
Warm seafood salad can be prepared at any time of the year, since we usually use sea cocktail to prepare the salad, which is available in both winter and summer. The seafood cocktail usually includes shrimp, colmar, mussels and octopus.
You can eat seafood as much as you like without worrying about your figure. Nutritionists believe that 100 g of sea cocktail contains only 60 to 120 kcal. Doctors believe that sea cocktail contains everything necessary for the functioning of the body; they are sources of various vitamins, minerals and microelements.
Warm seafood salads very tasty, healthy, filling. This salad can be used not only as an appetizer, but also as a completely independent dish.
The salad is prepared quickly and easily. We will prepare a salad with potatoes and seafood.
WE WILL NEED: CALCULATION FOR 5 - 6 SERVINGS.
- 400 g seafood cocktail
- 1 - 2 fresh cucumbers
- 3 - 4 pieces of potatoes
- 2 cloves garlic
- 300 g lettuce leaves
- 50 - 60 g olive oil
- 3 tablespoons lemon juice
- parsley
- 1/2 lemon
- salt, ground black pepper
PREPARING SALAD.
- The first thing to do is boil the potatoes. It is better to boil potatoes for salads in salted water without peeling them. Boil, rinse with cold water and peel. Then carefully cut into cubes.
Alternatively, potatoes can be cooked in the microwave: heat the potatoes with a toothpick in several places, wrap in foil or in a baking bag and cook at full power until tender, 8 to 10 minutes. - Wash the cucumbers, try to see if they are bitter, otherwise the whole taste of the salad will be spoiled, cut into thin slices.
- Then make the salad dressing: mix half the olive oil with chopped garlic, add lemon juice and ground black pepper, a little salt.
- Add the remaining olive oil to a preheated frying pan and fry the seafood cocktail in it. Fry for only 3 - 4 minutes, then add the chopped potatoes and fry for another 6 - 7 minutes, adding a little salt.
- Wash the lettuce leaves, dry them slightly, tear them directly with your hands (they say that when lettuce leaves are torn with your hands, more vitamins are retained in them), place them in a salad bowl, place slices of cucumbers on them, sprinkle with herbs.
Then place the hot seafood with potatoes, add lemon slices and pour over the prepared dressing.
WARM SALAD FROM FROZEN SEA COCKTAIL WITH CREAM
An incredibly tasty and original warm salad with sea creatures is prepared both in a frying pan and in a slow cooker. If you follow the recipe, it will turn out juicy and appetizing in any preparation. List of ingredients:
- set with frozen seafood – 600 grams;
- cream – 150 ml;
- onion – 1 piece;
- garlic – 3 cloves;
- olive oil – 3 tbsp. l.;
- soy sauce – 3 tbsp. l.
Preparation:
- Fry pre-frozen mussels, shrimp, squid and octopus in a frying pan with olive oil.
- Add finely chopped garlic and onion and fry for another three to four minutes.
- Add cream, sauce, salt and pepper to the future dish.
- Mix all the products and simmer over medium heat for about five minutes (make sure the cream does not boil).
- Warm salad is ready to eat.
- It is better to serve rice as a side dish.
WARM SEAFOOD SALAD
Hello readers of my blog. It’s only the end of October, and there’s already knee-deep snow outside and it’s as cold as December. Therefore, today, to warm you up, dear readers, we will prepare a spicy hot salad.
Hot seafood salad recipe
- Seafood (you can buy a ready-made seafood cocktail, the main thing is that it contains squid, mussels, shrimp, etc.) - 500 gr.
- Olive oil (can be sunflower with the addition of olive oil) - for frying.
- Cherry tomatoes - 200 - 250 gr.
- Garlic - 3 small cloves.
- Ground black pepper - to taste.
- Honey - 1 tablespoon.
- Lemon - half (or lime - 1 pc.)
- Dill - a small bunch (to taste)
- Wine - semi-sweet white table wine - 200 - 300 gr.
- Green beans - 400 gr.
Let's start cooking:
- First of all, we will marinate the seafood. To do this, we finely chop the garlic.
- We place our seafood cocktail in some container and fill it with white wine.
- There we also put chopped garlic and a little ground black pepper (to taste). Stir and leave to marinate for 30 - 40 minutes.
- Next, we need to cut the tomatoes in half and remove the skins from them (the easiest way to do this is to pour boiling water over them).
- After that, we send them to the frying pan.
- We add our beans there. Add a small amount of olive oil, salt to taste and fry over medium heat for about 20 minutes.
- Meanwhile, while the seafood is marinated and the vegetables are fried, we will prepare the sauce. Finely chop the dill.
- After transferring the greens into a bowl, we add a tablespoon of honey to it.
- After that, we squeeze lemon juice into it (half is enough).
- Stir and go crazy with this wonderful smell.
- Now it's time to combine all our components. We add pickled seafood cocktail along with the marinade to the fried vegetables and leave on the fire for 10 minutes.
- And then we add our sauce there, mix, wait 5 minutes and turn off the gas.
That's it, the dish is ready. It must be served hot. Well, since there is still some wine left in the bottle, pour it into glasses and arrange a romantic dinner for your loved one. Bon appetit!
Warm seafood salad with mushrooms
Seafood contains a huge amount of microelements that are necessary for the proper functioning of the human body.
Seafood is used to prepare various dishes. You can prepare a hot salad from seafood, which can be served not only as an appetizer, but also as a main course. Preparing such a salad is quite simple, so even if you have no culinary experience, this is not a hindrance to preparing a hot seafood salad. The salad turns out very tasty, so you can even treat it to guests.
Required ingredients:
- bell pepper – 2 pcs.;
- sea cocktail – 400 gr.;
- onion – 1 pc.;
- carrot – 1 pc.;
- champignons – 200 gr.;
- sweet and sour chili sauce – 3 tbsp;
- salt - to taste;
- arugula;
- parsley and dill.
Cooking process:
- First of all, boil the seafood cocktail in salted water for three minutes. Then peel the vegetables.
- Cut the onion into small cubes, bell pepper into strips. Carrots can be grated on a coarse grater or cut into thin strips.
- Wash the mushrooms and cut into medium pieces. Heat a small amount of vegetable or olive oil in a frying pan. Place the onions and mushrooms in a frying pan and fry them until golden brown.
- Then add the carrots to the pan and continue to fry, stirring, for another 5 minutes. After this, add the chopped bell pepper to the pan.
- Then place the boiled seafood in the pan. Pour in the chili sauce and continue to fry everything together for another 3-4 minutes.
- Place the finished salad on a plate, garnish with herbs and serve immediately.
Warm seafood salad with red caviar
Required ingredients:
- cream – 200 ml;
- onion – 1 pc.;
- butter;
- sea cocktail – 500 gr.;
- garlic – 2 cloves;
- red caviar – 1 tbsp;
- processed spreadable cheese – 1 tbsp;
- salt and pepper - to taste.
Cooking process:
- Peel the onion and garlic. Cut the onion into small cubes. Place two frying pans on the fire. In one pan, fry the seafood in butter for a few minutes.
- Also place a piece of butter in the second frying pan. Add onion. When the onion is fried, add whole cloves of garlic to it.
- After this, pour the cream into the pan with the onions and add the melted cheese. Mix well. Season with salt and pepper. Let it simmer for a few minutes.
- Then strain half of the sauce. Mix the strained sauce with red caviar. Add seafood to the remaining sauce in the pan. Cook them in the sauce over low heat for a couple of minutes.
- Place the finished seafood on a plate. Pour the prepared sauce with red caviar on top of the salad.
- Serve the salad immediately after preparation, while it is warm. Read more:
Warm seafood salad and funcheza
Required ingredients:
- garlic – 2 cloves;
- funcheza – 1 package;
- medium clams – 100 gr.;
- quail egg – 1 pc.;
- shrimp – 100 gr.;
- green peas - for decoration;
- soy sauce - to taste;
- greenery;
- black pepper - to taste.
Cooking process:
- Rinse shellfish in closed shells thoroughly under running water. Then place the washed clams in a hot, dry frying pan. Thanks to this, you can easily remove the clams from the shells.
- Fry the shrimp in olive oil for 3-5 minutes. At the end add chopped garlic. This will give the shrimp an amazing aroma and taste.
- Place the funcheza in a bowl and pour boiling water over it. Leave for 2-3 minutes and then drain the water. Remove the clams from their shells. Mix noodles with clams and shrimp. Leave a couple of shrimp for decoration.
- Stir, pepper and season the salad with soy sauce to taste. Garnish the salad with shrimp, halves of a boiled quail egg and herbs.
- Immediately after preparation, serve the salad, as it needs to be eaten before it cools down.
Warm seafood salads are universal: tasty, healthy, filling or, conversely, light, they are good at any time of the year or day.Any seafood is suitable for warm salads: shrimp and squid, mussels and octopus, crayfish necks and crab meat, as well as a combination of them. Fresh, frozen or canned. It is only important to prepare them correctly: if necessary, peel or defrost, boil or fry.
Traditionally, seafood in salads is combined with rice, potatoes or pasta. However, it is worth paying attention to couscous, bulgur, pearl barley, quinoa and even lentils. No less tasty and satisfying, and also interesting.
And with salad greens, these salads turn out just great! Fresh, crisp lettuce goes well with flavorful freshly cooked seafood.
The first warm salad recipe for crunch lovers.
Ingredients:
- slice of lemon
- celery stalks - 400-500 g
- salt, freshly ground black pepper
- olive oil - 2 tbsp. l.
- garlic - 2-3 cloves
- sea cocktail in brine 430 g - 2-3 packs
Finely chop the celery and chop the garlic. Place vegetables in a salad bowl. Add seafood there. For dressing, mix lemon juice and olive oil. Season the salad and mix.
Second recipe: pasta with seafood.
This lean salad is best prepared with small-format pasta - feathers, bows, horns or shells. You can assemble the salad immediately before eating: heat the pasta with shrimp in the microwave, and then add chopped vegetables with dressing.
You will need:
- sweet pepper - 1 pc.
- fresh thyme leaves
- peeled shrimp - 250 g
- olive oil - 1 tbsp. l.
- short pasta - 175 g
- cherry tomatoes - 200 g
- garlic - 2 cloves
- For refueling:
- freshly ground black pepper
- lemon juice
- olive oil - 2 tbsp. l.
Cook pasta in boiling water according to package instructions. While the pasta is cooking, heat the olive oil in a frying pan, fry the peeled garlic cloves, then throw in the thyme leaves, shrimp and, stirring, quickly fry everything together. Combine fried shrimp with boiled pasta.
Peel the pepper from seeds and cut into strips or small cubes. Cut the tomatoes into slices. Place shrimp pasta in a plate, add peppers and tomatoes. Mix all dressing ingredients and drizzle over salad. Stir, pepper and serve warm.
The third recipe is mini octopus salad with potatoes. A salad with a refreshing dressing will be good for dinner.
Ingredients:
- 300 g frozen mini octopuses
- 4 medium potatoes
- 1 small head of romaine lettuce
- 1 shallot
- 2 bay leaves
- 4-5 black peppercorns
- ¼ lemon
- olive oil
For refueling:
- 5 tbsp. l. olive oil
- 1 tsp. balsamic vinegar
- 1 tsp. lemon juice
- ½ mild mustard
- ½ tsp. liquid honey
- 1 tsp. warm water
Peel the potatoes, wash them, cut them into slices and steam for 15 minutes. Pour 700 ml of water into another pan, add salt, peppercorns, bay leaf and a slice of lemon, bring to a boil and add the octopus. Cook for 4-5 minutes from the moment of boiling. Drain in a colander.
Peel the onion and cut into rings. Wash the lettuce leaves, dry with paper towels and tear into pieces. To make the dressing, combine all ingredients in a bowl and beat with a whisk or vetch.
Heat oil in a wok pan, add boiled octopus and onion. Fry over medium heat, stirring constantly, 3-4 minutes. Then add boiled potatoes, stir, heat for 2 minutes and remove from heat.
Place lettuce leaves, fried octopus and potatoes in plates, pour over dressing, stir and serve. Bon appetit!
