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🍽️ Light Seafood Salad with Grapefruit Accents

238 kcal · 30 min · 4 servings

Light Seafood Salad with Grapefruit Accents Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the lemon into thin rounds.
  2. 2. Place the lemon slices, 300 milliliters of water, and the fennel seeds into a pot.
  3. 3. Bring the liquid to a boil.
  4. 4. Thoroughly wash the mussels under running water.
  5. 5. Remove any damaged or dirty parts from the mussels.
  6. 6. Discard any mussels that are already open before cooking.
  7. 7. Add the prepared seafood to the boiling lemon water.
  8. 8. Cook the seafood for about 4 minutes covered over medium heat.
  9. 9. Remove the seafood from the broth.
  10. 10. Place the seafood into a bowl.
  11. 11. Let the seafood cool down.
  12. 12. Remove the meat from the opened mussels.
  13. 13. Peel the spring onions.
  14. 14. Wash the spring onions.
  15. 15. Slice the spring onions into thin rings.
  16. 16. Wash the salad hearts.
  17. 17. Shake the salad hearts dry.
  18. 18. Cut the salad hearts into thin strips.
  19. 19. Peel the grapefruit thickly with a knife.
  20. 20. Cut the grapefruit fillets out of the membranes.
  21. 21. Catch the escaping grapefruit juice.
  22. 22. Whisk the juice of the lemon and the grapefruit together.
  23. 23. Add 3 tablespoons of the cooking broth to the juice mixture.
  24. 24. Add the oil to the juice mixture.
  25. 25. Whisk everything together to make a salad dressing.
  26. 26. Season the dressing with salt.
  27. 27. Season the dressing with pepper.
  28. 28. Add a few dashes of Tabasco to the dressing.
  29. 29. Taste the dressing and adjust to your liking.
  30. 30. Add the spring onions and salad strips to the seafood in a bowl.
  31. 31. Mix in the salad dressing.
  32. 32. Plate the seafood salad.
  33. 33. Top with the grapefruit fillets.
  34. 34. Serve the salad with freshly toasted bread.

Nutrition per serving