Step 2: Chop and Prepare the Vegetables
- Wash and dry all greens thoroughly to avoid sogginess.
- Dice cucumbers and slice red peppers into thin strips.
- Halve the cherry tomatoes and finely slice the red onion for a sharp, fresh flavor.
Combine all vegetables in a large mixing bowl.
Step 3: Make the Dressing
In a small bowl:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Taste and adjust: add more lemon for tanginess or a bit more honey if you prefer a subtle sweetness.
- Optional: sprinkle in a pinch of smoked paprika for depth.
Step 4: Toss the Salad
- Gently fold the seafood into the vegetables to avoid breaking delicate pieces.
- Drizzle the dressing over the salad and toss lightly until everything is evenly coated.
Step 5: Plate and Garnish
- Arrange the seafood salad on a large serving platter or individual plates.
- Garnish with fresh dill or parsley and serve with lemon wedges on the side.
- For an extra touch, a few avocado slices or a sprinkle of toasted pine nuts can add creaminess and crunch.
Tips for Success
- Keep it chilled: Serve the salad cold for a refreshing experience.
- Balance flavors: The acidity of lemon and sweetness of honey complements the natural sweetness of seafood.
- Use fresh ingredients: The fresher the seafood, the more vibrant the salad.
- Prep in advance: Vegetables and dressing can be prepared a day before; combine with seafood just before serving.
This Seafood Salad is not just a meal; it’s an experience. Its vibrant colors, layers of flavor, and refreshing textures make it perfect for summer lunches, dinner parties, or as a special treat when you want to celebrate a simple, elegant dish. Once you try it, it’s no wonder this recipe was framed in my kitchen—some culinary treasures deserve to be displayed.
If you want, I can also create a visual step-by-step guide with a mock-up of how it could look on a plate, almost like a professional recipe card. This would make it feel even more “treasure-worthy.”
Do you want me to do that?
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