Seafood Salad With Vinaigrette Recipe

Cooking Directions

• STEP 1.Cook the seafood (shrimp, squid, mussels) separately until cooked through.
• STEP 2.Prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
• STEP 3.In a large bowl, combine the cooked seafood, diced vegetables (e.g., cucumber, cherry tomatoes, red onion), and chopped herbs (e.g., parsley, dill).
• STEP 4.Pour the vinaigrette over the seafood and vegetables, and toss gently to coat.
• STEP 5.Refrigerate the seafood salad for at least 30 minutes to allow the flavors to meld.
• STEP 6.Serve the Seafood Salad with Vinaigrette chilled and garnish with additional herbs if desired.

Cooking Tips

• Do not overcook the seafood to maintain its tender texture.
• Feel free to add or substitute seafood according to your preference.
• For extra flavor, marinate the seafood in the vinaigrette for a few minutes before assembling the salad.

Storage and Serving

• Seafood Salad with Vinaigrette is best enjoyed fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Allow the salad to come to room temperature before serving leftovers.