Brunch

Seafood Salad is for Lunch.

Seafood Salad takes 35 minutes to prepare.

Seafood Salad takes 1 minutes to cook.

Seafood Salad makes 6 servings.

The ingredients for Seafood Salad are:

1 pound - 500 grams of Small Calamari

1/2 pound - 250 grams of cooked medium Shrimp, Chilled
1 cup - 250 grams of diced English Cucumber skin on, Chilled
2 Green Onions, sliced thinly, Chilled
2 cups - 500 ml of halved grape OR cherry tomatoes, Chilled
1 TBSP - 15 ml of Chopped Fresh Parsley
1 TBSP - 15 ml of Chopped Fresh Basil

DRESSING:
3 TBSP - 45 ml Extra Virgin Olive Oil
2 TBSP - 25 ml freshly squeezed lemon juice
1 tsp (5 ml) Lemon Zest (bits of lemon peel scraped off lemon with zest or chiffonade tool)
1/2 tsp (2 Ml) Red Pepper Flakes
Salt to taste

Here is how you make Seafood Salad:

Thaw the calamari in fridge. Remove the tentacles from the body of the calamari. Cut out the little beak and discard. Remove the thin quill from inside the body (if it hasn;t already been removed) and discard. Rinse the inside cavity, repeat with remaining calamari. Trim the calamari into 1/2 inch rings.Bring a medium saucepan of lightly salted water to a boil. Add the calamari rings and tentacles and cook for about 45 seconds. Remove with a slotted spoon to a bowl of ice water.When calamari is completely chilled, drain well.In a bowl, combine the calamari, shrimp, English cucumber, green onions, tomatoes (halved) and herbs.In another bowl, combine the olive oil, lemon juice, lemon zest and red pepper flakes. Season with salt to taste if required.Drizzle the dressing over the salad. Toss gently.Serve immediately.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user AHODGES7.

The nutritional information for Seafood Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 128.7

• Total Fat: 7.9 g
• Cholesterol: 85.3 mg
• Sodium: 126.5 mg
• Total Carbs: 5.3 g
• Dietary Fiber: 0.5 g
• Protein: 9.5 g