New Zealand Seafood Salad

    (5)
    32 minutes

    A combination of fresh squid rings, mussels, prawns, scallops, fresh herbs, Kalamata olives, plenty of lemon and red onion served on a bed of crisp salad greens.


    7 people made this

    Ingredients
    Serves: 6 

    • 250g sea scallops
    • 130g medium prawns
    • 250g fresh mussels
    • 130g squid rings
    • 130g Kalamata olives, pitted
    • 2 tablespoons lemon juice
    • 5 tablespoons olive oil
    • 1 large clove garlic, minced
    • small handful minced fresh parsley
    • small handful minced fresh chives
    • 1/4 teaspoon dried crushed chillies (optional)
    • 1 lemon, sliced
    • 1 medium red onion, thinly sliced
    • 300g lettuce or mixed salad greens
    • salt and freshly ground pepper, to taste

    Directions
    Preparation:30min  ›  Cook:2min  ›  Ready in:32min 

    1. Bring a large saucpan of water to the boil. Cook scallops, prawns, mussels and squid in boiling water for 2 minutes. Drain. Peel the prawns and shell the mussels.
    2. Place cooked seafood and olives in a large bowl then toss with lemon juice, olive oil, garlic, parsley, chives and crushed chillies. Chill for 1 hour.
    3. Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onion. Season with salt and freshly ground black pepper.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    by
    1

    Interesting for a small group and a different flavour. Each seafood has an ideal cooking time and should be cooked individually, cooled, mixed with other ingredients, and refrigerated at least overnight turned every six to eight hours. Lots more garlic and lemon juice!  -  29 Sep 2008

    by
    0

    Used different ingredients. Changed this a bit. I skipped the olives and used diced red capsicums and diced celery instead to appeal to the masses. I also served it without the lettuces. It was a hit.  -  29 Sep 2008

    by
    21

    Interesting for a small group and a different flavor. Each seafood has an ideal cooking time and should be cooked individually, cooled, mixed with other ingredients, and refrigerated at least overnight turned every six to eight hours. Lots more garlic and lemon juice!  -  20 May 2007  (Review from Allrecipes USA and Canada)

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