Oriental Seafood Salad
Dive into a burst of fresh, zesty flavors with this vibrant Oriental Seafood Salad, a delightful medley of perfectly seared shrimp, tender scallops, and succulent calamari atop a bed of crisp mixed greens. This Asian-inspired dish is elevated by a tangy-sweet dressing made with soy sauce, sesame oil, rice vinegar, and a touch of honey, accented by the zest of fresh lime and the warm spice of ginger. Brightly colored vegetables like julienned carrots, cucumber slices, and red bell pepper provide crunch and visual appeal, while a sprinkle of black sesame seeds adds a nutty finish. Quick to prepare and packed with wholesome ingredients, this seafood salad is the perfect choice for a light, satisfying meal that brings coastal freshness straight to your table.
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Recipe Information
Ingredients
- 250 grams Shrimp (peeled and deveined)
- 200 grams Scallops
- 150 grams Calamari rings
- 150 grams Mixed greens (such as arugula, spinach, and lettuce)
- 1 medium Cucumber (thinly sliced)
- 1 large Carrot (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1.5 tablespoons Rice vinegar
- 1 teaspoon Honey
- 1 tablespoon Lime juice (freshly squeezed)
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Black sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegetable oil (for searing)
Instructions
Start by preparing the seafood. Pat dry the shrimp, scallops, and calamari with paper towels to remove excess moisture.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
Using the same skillet, sear the scallops for 2 minutes on each side until they are golden and cooked through. Remove and set aside.
Cook the calamari in the skillet for 1-2 minutes until tender. Avoid overcooking to prevent rubbery texture. Remove and set aside.
In a small bowl, prepare the dressing by whisking together soy sauce, sesame oil, rice vinegar, honey, lime juice, minced garlic, grated ginger, salt, and black pepper. Adjust the seasoning as needed.
In a large mixing bowl, combine the mixed greens, cucumber slices, julienned carrot, sliced red bell pepper, and chopped cilantro.
Add the cooked seafood (shrimp, scallops, and calamari) to the bowl with the vegetables.
Drizzle the prepared dressing over the seafood and vegetable mixture, and gently toss to combine.
Sprinkle black sesame seeds on top for garnish.
Divide the salad among serving plates and serve immediately. Enjoy your fresh and vibrant Oriental Seafood Salad!
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 4127 mg | 179% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 20.9 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 446 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3112 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
