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🍽️ Warm Seafood Salad with Potatoes and Cauliflower

352 kcal · 30 min · 4 servings

Ingredients

• 125 g seafood mix (frozen)
• 200 g waxy potatoes
• salt
• 50 g caper berries (jar; drained)
• 2 spring onions
• 50 g arugula (0.5 bunch)
• 0.5 lemon
• pepper
• 2 tbsp rapeseed oil
• 2 tbsp hazelnut oil
• 300 g cauliflower (0.5 cauliflower)

Instructions

1. 1. Let the seafood thaw slowly.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut the potatoes into small cubes.
4. 4. Bring water to a boil and add some salt.
5. 5. Cook the potato cubes in the salted water for 8 minutes.
6. 6. Drain the potatoes in a colander.
7. 7. Rinse the potatoes briefly under cold water to cool them down.
8. 8. Set the potatoes aside.
9. 9. Halve the caper berries.
10. 10. Wash the spring onions.
11. 11. Remove the tough ends of the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Clean the arugula.
14. 14. Wash the arugula in cold water.
15. 15. Dry the arugula in a salad spinner.
16. 16. Squeeze the lemon.
17. 17. Measure out 1 tablespoon of lemon juice.
18. 18. Add some salt and pepper to the lemon juice.
19. 19. Stir the spices into the juice.
20. 20. Add the two oils.
21. 21. Whisk the sauce with a whisk until it is creamy.
22. 22. Wash the cauliflower.
23. 23. Remove the tough stems and leaves from the cauliflower.
24. 24. Break the cauliflower into small florets.
25. 25. Cook the cauliflower florets for 7 minutes in boiling salted water.
26. 26. Add the seafood to the cauliflower after 2 to 3 minutes of cooking time.
27. 27. Drain the cauliflower and seafood.
28. 28. Let the vegetables and seafood drain well.
29. 29. Place the hot ingredients into a bowl.
30. 30. Add the potatoes, capers, spring onions, and arugula to the bowl.
31. 31. Pour the sauce over everything.
32. 32. Gently mix all ingredients together.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 352
• Protein: 16 g · Fett/Fat: 21 g · Carbs: 23 g