Summer's bounty shines brightest in this vibrant Grilled Seafood Salad, a dish bursting with fresh flavors and textures. Imagine succulent grilled shrimp and scallops, kissed by smoky char, nestled amongst crisp greens, juicy tomatoes, and a medley of vibrant vegetables. The satisfying crunch of toasted nuts and seeds adds a delightful textural contrast, all balanced by a light and zesty lemon-herb vinaigrette. This isn't your average salad; it's a complete meal in a bowl, perfect for a light lunch, a refreshing dinner, or a stunning contribution to any summer gathering.
This Grilled Seafood Salad recipe is incredibly versatile, allowing you to easily adapt it to your preferences and what's in season. Whether you choose to grill your favorite seafood or use pre-cooked options, the result is a delicious and healthy meal that’s both satisfying and elegant. Ready to create your own culinary masterpiece? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Charcoal Grill
- Grill Basket
- Knife
- Cutting Board
Ingredients
- Calamari
- Cooked Octopus
- Shrimp
- Olive Oil
- Salt
- Fennel
- Shallot
- Celery
- Lemon: 1 whole
- Garlic: 1 clove
- Parsley
- Olives
Step-by-Step Instructions
Step 1. Prepare Seafood and Salad Ingredients
- Rinse and trim any excess from the octopus tentacles. Cut shrimp in half lengthwise.
- Thinly slice fennel, shallot, and celery. Peel the celery to remove stringy bits.
Step 2. Grill the Seafood
- Add olive oil and salt to the seafood before grilling to enhance flavor.
- Grill the octopus and shrimp in batches using a grill basket to prevent them from falling through the grates. Cook for about 2-3 minutes per side, ensuring a nice char without burning.
Step 3. Make the Dressing and Assemble the Salad
- Combine the juice of one lemon, one minced garlic clove, salt, extra virgin olive oil, and chopped parsley in a bowl. Toss to combine.
- Chop the grilled seafood into even-sized pieces.
- Combine the chopped grilled seafood, fennel, shallot, celery, olives, and the prepared dressing in a bowl. Toss gently.
Step 4. Chill and Serve
- Allow the salad to chill in the refrigerator for a while to allow flavors to meld before serving.
Read more: Sicilian Penne with Cauliflower: A Flavorful Mediterranean Dish
Tips
- Use any seafood you prefer. Frozen seafood works well.
- Grilling on a charcoal grill adds extra flavor, but a gas grill or even an indoor grill pan can be used.
- If using onion instead of shallot, soak it in ice water to reduce its strong flavor.
- This salad tastes even better after chilling in the refrigerator to allow the flavors to blend.
Nutrition
- N/A
FAQs
1. Can I use frozen seafood for this recipe?
Yes! Make sure to thaw the seafood completely and pat it dry before grilling to ensure even cooking and a nice sear.
2. What can I substitute if I don't have all the listed vegetables?
Feel free to substitute! Use whatever fresh vegetables you have on hand – bell peppers, cucumbers, zucchini, or even leftover roasted vegetables would work well.
This Grilled Seafood Salad is more than just a recipe; it's a celebration of summer's freshest ingredients and flavors. Enjoy the delightful combination of textures and tastes, and remember to adapt it to your own preferences for a truly personalized culinary experience. So, gather your ingredients and get grilling – your taste buds will thank you!