Refreshing Seafood Salad

Ingredients (serves 4):

• Seafood:
  • 300g shrimp, peeled and deveined
  • 200g scallops
  • 100g crab meat (fresh or canned)
  • 100g cooked baby octopus (optional)
• Vegetables:
  • 1 small cucumber, diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
• Dressing:
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt and pepper to taste
• Optional Garnish:
  • Lemon wedges
  • Fresh herbs (parsley, mint)

Method:

Cook the Seafood:

1. Shrimp: In a large skillet, heat 1 tbsp olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Set aside.
2. Scallops: In the same skillet, add another 1 tbsp olive oil. Sear scallops for 1-2 minutes per side until golden brown and cooked through. Set aside.
3. Baby Octopus: If using, boil baby octopus in salted water for 10-15 minutes until tender. Drain and cut into bite-sized pieces. Set aside.

Prepare the Salad:

1. In a large mixing bowl, combine diced cucumber, red and yellow bell peppers, red onion, avocado, cherry tomatoes, parsley, and mint.
2. Add the cooked shrimp, scallops, crab meat, and baby octopus (if using) to the bowl.
3. In a separate small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the seafood and vegetable mixture. Toss gently to combine and coat everything evenly.

Serve:

1. Divide the salad among four serving bowls.
2. Garnish with lemon wedges and additional fresh herbs if desired.
3. Serve immediately, preferably chilled or at room temperature.

Chef's Notes:

• Seafood Substitutions: Feel free to use any combination of seafood you like, such as lobster, clams, or mussels.
• Vegetable Variations: You can also add other vegetables like corn kernels, arugula, or radishes for extra crunch and flavor.
• Storage: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the flavor will still be delicious.
• A Healthy Option: This refreshing seafood salad is packed with protein and nutrients, making it a perfect choice for a light lunch or dinner. Enjoy the vibrant flavors and textures in every bite!