A ready-to-use mixed seafood selection provides the base for this tasty and attractive salad, perfect for an easy summer meal. Seafood is an excellent source of zinc, often lacking in the diet and essential for a healthy immune system. Serve with crusty French bread.
1 person made this
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
TOMATO SALSA DRESSING
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
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Method Prep:20min › Cook:3min › Ready in:23min
First make the dressing. Whisk together the oil and lemon juice in a bowl with a little freshly ground black pepper to taste. (No salt is needed for seasoning as both the gherkins and olives will add salt to this dish.) Add the red onion and stir to coat, then add the remaining dressing ingredients. Mix together and set aside.
Cook the beans in lightly salted boiling water for 3 minutes or until just tender. Drain in a sieve, then refresh under cold running water to prevent further cooking. Cut the beans in half, then put them in a large serving bowl with the seafood, gherkins and olives. Spoon over the salsa dressing and gently mix together.
Separate the chicory into individual leaves and tuck them around the edge of the salad. Serve straight away.
For a Thai seafood salad, make a mango salsa by mixing 2 thinly sliced shallots, 1 finely diced mango, ½ finely diced cucumber, 2 deseeded and finely chopped red chillies, 1 finely chopped 5cm piece of lemon grass, 1 tbsp Thai fish sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 2 tbsp chopped fresh coriander and a pinch of caster sugar. Toss with the seafood, 150g bean sprouts and 150g lightly cooked sliced mange-tout.