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Salad with mussels and shrimps

Salad with Mussels and Shrimp

A gorgeous seafood salad for any table. I'm crazy about seafood, so I treat myself to different seafood salads on a regular basis, and this one is a real favorite. Give it a try!

Mell

Recipe author

Composition / ingredients

Servings:

Mussels

250

Shrimp (peeled, partially cooked)

250

Avocado

0.5

Tomato

Quail eggs (optional)

Lettuce (lollo bionda, red leaf)

Soy sauce (regular)

Olive oil

Dijon mustard (French)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 38 % 9 g

Carbohydrates 21 % 5 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Gather all the ingredients for the salad ahead of time.
Step 2:

Thaw the mussels and shrimp, then sauté them in a little oil for about two minutes. Mine were already partially cooked (the shrimp were peeled).
Step 3:

Right at the end, add a splash of soy sauce. Stir everything together and turn off the heat after a few seconds. The shrimp and mussels should take on a light golden-brown color.
Step 4:

Cut the avocado in half. Remove the pit, peel off the skin, and dice it into small cubes.
Step 5:

Dice the tomato as well, discarding the watery seed pulp.
Step 6:

For the dressing, whisk together the olive oil, mustard, and soy sauce. Adjust the proportions to your taste. Add salt if needed, though it usually comes out just right without it.
Step 7:

Wash and dry the lettuce leaves, tear them into pieces, and arrange them on the bottom of a plate. Top with the sautéed mussels and shrimp, then drizzle with the dressing. Season with salt if needed.
Step 8:

Scatter the avocado, tomato, and chopped egg over the top. Pile a little extra mussels and shrimp in the center — they're the stars of the dish, after all. Give it one more drizzle of dressing and dig in!