0 from 15 votes
Italian Seafood Salad
Italian Seafood Salad, love seafood? Then this is the perfect seafood appetizer recipe for you! Fast, easy and so delicious.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 4 servings
Calories: 316 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 1¼ cups cleaned and cut calamari
- 1½ cups mussels (without the shell I used frozen mussels)
- 1¾ cups small shrimp cleaned (I used frozen shrimp)
- 1 stalk celery chopped
- 1 medium carrot grated
- 5-6 black olives chopped
- ¼ cup Italian Parsley chopped
- ¼ cup olive oil
- 1-2 tablespoons fresh lemon juice
- 1-2 pinches salt (taste before serving add if needed)
Instructions
- In a large pot of boiling water, boil for approximately 40-50 minutes the sliced calamari until tender, remove to a separate medium-sized bowl with a slotted spoon.
- Keeping the pot of boiling water add mussels and cook 3-6 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 3-6 minutes, remove to the same bowl.
- Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool. Add the chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.
- Refrigerate for at least 2-3 hours to combine flavours.
- Before serving add a little more olive oil (3-4 tablespoons) and salt if necessary, you could also add some extra chopped fresh parsley. Some people like a drizzle of Balsamic vinegar or extra lemon juice. Serve with crusty Italian bread. Enjoy!
Cup of Yum
Notes
- Besides, shrimp, mussels, calamari or cut up halibut you could use crab, lobster, scallops or even octopus. Be sure to use the freshest seafood. Use taste, touch and smell to determine this. It should never smell off or have an extremely strong fishy smell. If it is sticky or very slimy it isn’t good either.
- Store the Seafood Salad in an airtight container it will keep for up to 3 days in the fridge.
- I don't recommend freezing it, because the seafood could have been previously frozen and it shouldn't be refrozen, plus with the addition of the chopped celery and carrot, they would probably become soggy rather than stay crunchy.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
6g
(2%)
Protein
36g
(72%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
347mg
(116%)
Sodium
337mg
(14%)
Potassium
645mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2998IU
(60%)
Vitamin C
12mg
(13%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 347mg | 116% |
| Sodium | 337mg | 14% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2998IU | 60% |
| Vitamin C | 12mg | 13% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.