We’ve tried many salads, but nothing compares to the exotic taste of Mediterranean Seafood Salad, so we’re going to demonstrate how to prepare and enjoy Mediterranean Seafood Salad without stepping a foot out of London.
This recipe is one we made recently. Hopefully it will make you feel that you are in the Mediterranean particularly if you’re unable to jet off to the Med this summer. You might also want to enjoy Mediterranean Seafood Salad as part of a picnic with friends and family or in the autumn and winter as well.
An ideal time to prepare this exotic dish is 20 minutes nearer to your lunch time or dinner.
- Olive oil
- 150g Smoked Salmon
- 260g Garlic and Parsley King Prawns
- 180g whole Cucumber
- 150g mixed Salad leaves with rocket
- 2 Baby icebergs
- 200g sweet tomatoes cut into quarters
- 100g fresh green olives with Jalapeno peppers saturated in olive oil
- 198g Loose Sweet corn
- Half of a lemon
- Sea salt and ground pepper
- 4.73g of Butter
- 4 crusty brown rolls/Bagels
- 1 Medium size serving dish
- 1 Colander
- 2 serving spoons
- 4 dinner plates
- 1 Chopping board
We like to keep things simple when using ingredients like fresh Smoked Salmon, Garlic and Parsley King Prawns.
Place the Smoked Salmon on a plate, sprinkle a little sea salt on to it, then leave in the fridge for a few minutes until you are ready to consume, to maintain freshness.
As for the salad, place the salad leaves into a colander, rinse under a tap, then drain out any remaining water. Chop into pieces.
Pour salad leaves in to medium size serving dish.
Now rinse the tomatoes separately as they tend to get squashed if rinsed with the salad leaves.
Chop tomatoes in to quarters then arrange them around the salad leaves.
Peel the cucumber, rinse under running cold water, then leave in colander to drain. Chop into small pieces.
Distribute chopped cucumber around the salad leaves.
Sprinkle sweet corn on to salad.
Scatter Garlic and Parsley King Prawns evenly around salad leaves.
Take the smoked salmon out of the fridge.
Tear the smoked salmon into small chunks with your fingers, arrange around salad.
Scatter the olives on salad, drizzle sparingly with dressing (i.e. olive oil accompanied with olives) then squeeze a little lemon juice on to Smoked Salmon.
Leave to stand for about 5 minutes to allow the ingredients to blend into each other.
Serve with brown crusty rolls and Bagels.
Oh! And you might want to sprinkle a dash of ground pepper onto your Mediterranean Seafood Salad (optional) and compliment with half a glass of Chardonnay or Sauvignon Blanc.
“Desprove chen bien de la comida!” (Enjoy!)
Barcelona has so much to offer when it comes to food and drinks, and it has been our holiday destination for a few years. Inspired by the city and left feeling nostalgic.
Mediterranean Seafood Salad is one of our favourite meals and we tend to share it every fortnight for Sunday dinner, as if we were in the Mediterranean. This meal is likely to have a cooling effect on you, on warm summer day. “It’s the taste of summer”
With a glimmer of hope, when the sun comes out, Mediterranean Seafood Salad will be your safe bet for lunch or dinner.
Hope this recipe has inspired you to prepare and enjoy Mediterranean Seafood Salad.
Don’t forget to take this recipe with you, when you visit the supermarket / grocery to avoid missing anything out and let me know how you get on.