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🍽️ Crunchy Seafood Salad with Fresh Orange Dressing

290 kcal · 30 min · 4 servings

Ingredients

• 1 small leek stalk
• 1 red bell pepper
• 1 small chili pepper
• Juice of one organic orange
• 5 tbsp olive oil
• 300 g shrimp (cooked, peeled)
• 300 g calamari (ready to cook)
• 1 finely chopped garlic clove
• Juice of one lemon
• 2 finely chopped herbs (e.g. dill, tarragon, chives)
• Salt

Instructions

1. 1. Cut off the root ends and the green tops from the leek.
2. 2. Cut the leek stalk into pieces about 5 centimeters long.
3. 3. Cut the pieces into thin strips.
4. 4. Cook the leek strips for 2 minutes in boiling salted water (blanching means cooking briefly in boiling water).
5. 5. Immediately cool the strips down in cold water.
6. 6. Let the leek strips drain well.
7. 7. Wash the bell pepper thoroughly.
8. 8. Cut the bell pepper in half.
9. 9. Remove the core and all white inner membranes.
10. 10. Cut the bell pepper into strips.
11. 11. Finely chop the chili pepper.
12. 12. Put all prepared vegetable and leek ingredients into a bowl.
13. 13. Add orange juice and 3 tablespoons of olive oil.
14. 14. Let the ingredients marinate in it.
15. 15. Combine the prawns and squid rings in a separate bowl.
16. 16. Heat the remaining olive oil in a pan together with the garlic.
17. 17. Briefly toss the seafood in the hot pan.
18. 18. Season the seafood with salt.
19. 19. Drizzle them with lemon juice.
20. 20. Sprinkle them with herbs.
21. 21. Let the seafood cool down slightly.
22. 22. Mix the cooled seafood with the rest of the salad.
23. 23. Cover the bowl.
24. 24. Place the bowl in the refrigerator.
25. 25. Let the salad marinate for about 1 hour.

Nutrition per serving

• kcal: 290
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 10 g