🍽️ Crunchy Seafood Salad with Fresh Dressing

Name: Crunchy Seafood Salad with Fresh Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g mussels; 200 ml dry white wine; 1 bay leaf; 200 g tiger prawns (kitchen-ready, deveined and peeled except for the tail segment); 200 g cooked potatoes; 1 cucumber; 150 g cherry tomatoes; 2 mild red chili peppers; 1 shallot; 1 green bell pepper; 2 fresh garlic cloves; 2 tbsp lemon juice; 2 tbsp white wine vinegar; 4 tbsp olive oil; 1 handful freshly chopped herbs (parsley and dill); salt; pepper (from the mill); 100 g black olives (pitted to taste)

371 kcal · 30 min · 4 servings

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Ingredients

500 g mussels
200 ml dry white wine
1 bay leaf
200 g tiger prawns (kitchen-ready, deveined and peeled except for the tail segment)
200 g cooked potatoes
1 cucumber
150 g cherry tomatoes
2 mild red chili peppers
1 shallot
1 green bell pepper
2 fresh garlic cloves
2 tbsp lemon juice
2 tbsp white wine vinegar
4 tbsp olive oil
1 handful freshly chopped herbs (parsley and dill)
salt
pepper (from the mill)
100 g black olives (pitted to taste)

Instructions

1. Rinse the mussels under running water and remove any visible dirt.
2. Discard any mussels that are already open before cooking.
3. Bring the wine and the bay leaf to a boil in a pot.
4. Add the mussels to the pot and cook them covered for 3 minutes.
5. Add the shrimp and cook everything for another 2 minutes.
6. Remove the cooked mussels and shrimp from the liquid and reserve the cooking broth.
7. Discard any mussels that remain closed after cooking.
8. Remove the meat from half of the opened mussels.
9. Peel the potatoes and slice them into thin rounds.
10. Wash the cucumbers and slice them thinly or grate them finely.
11. Wash the tomatoes, remove the hard stem area, and cut them in half.
12. Wash the chili peppers, remove the seeds, and slice them into rings.
13. Peel the shallot and slice it into thin rings.
14. Wash the bell pepper, cut it in half, remove the seeds, and dice it into small cubes.
15. Peel the garlic and chop it finely.
16. Take 3 to 4 tablespoons of the reserved wine broth.
17. Mix the broth with the garlic, lemon juice, vinegar, oil, herbs, salt, and pepper.
18. Stir the dressing well and finally taste to check the seasoning.
19. Decoratively arrange all the prepared salad ingredients on plates.
20. Garnish the salad with the olives.
21. Drizzle the dressing over the salad.
22. Serve the salad immediately.

Nutrition per serving

kcal: 371
Protein: 26 g · Fett/Fat: 17 g · Carbs: 18 g