Seafood Tapas Salad Recipe

Salads can be used to fulfill different purposes on the dining table. They serve as appetizers, as side dishes and as the main course itself. The salad here belongs to the third category. The salad here uses ready to use mixed sea food variety and mixes it with beans and tomato salsa dressing.

This makes an easy but attractive summer meal and gives you that satisfied feeling after a good meal. Sea food provides us with the much needed protein and zinc and is extremely favorite all over the world. The salad served with french bread makes an excellent combo. Our step by step guide teaches you how to make the salad within half an hour.

Serving size: 4 person
Preparation time: 25 minutes
Utensils needed: mixing bowl, serving bowl, saucepan

Calories: 730
Fat: 46 g
Cholesterol: 105 mg

– 175g fine green beans
– 250g mixed prepared and cooked seafood (such as mussels, cockles, squid and prawns), thawed and drained if frozen
– 5 gherkins, finely chopped
– 12 pimiento-stuffed green olives
– 2 heads of chicory

– 2½ tbsp olive oil
– juice of 1 small lemon
– ½ small red onion, finely diced
– 225g large tomatoes, skinned and diced
– ½ small cucumber, finely diced
– 1–2 green chillies, deseeded and finely chopped
– 3 tbsp chopped fresh flat-leaf parsley


  • 1

    Prepare the dressing first. Take a small mixing bowl and mix together oil, lemon juice and freshly ground pepper. You will not need any salt as the gherkins and olives have salt content. Add the red onion to the bowl and stir to coat. Now add the remaining dressing ingredients. Mix everything together and set aside for use in later parts of the recipe.

  • 2

    Put water in a saucepan and cook the beans in it for around three minutes. Add a little salt to the boiling water. Remove from heat when the beans get tender and drain out in a sieve. Cool them out under running water. Cut the beans in half and put them in a large salad bowl. Add the seafood, gherkins and olives to the bowl and toss together everything. Pour the dressing over this salad and mix everything together.

  • 3

    De-leaf the chicory and arrange the leaves on the side of the salad. Serve immediately.

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