Scungilli Salad
Dive into the fresh, briny flavors of the sea with this vibrant Scungilli Salad, a Mediterranean-inspired dish that's as refreshing as it is satisfying. Tender slices of scungilli, also known as conch, are marinated in a zesty dressing of freshly squeezed lemon juice, extra virgin olive oil, and minced garlic, creating a tangy, aromatic base. Crisp celery, sweet cherry tomatoes, sharp red onion, and a sprinkle of fresh parsley add texture and seasonal brightness, while red chili flakes provide a subtle kick for those who crave a hint of spice. With just 20 minutes of prep and no cooking required, this chilled seafood salad is perfect for warm-weather dining or as a stunning appetizer for your next gathering. Serve it on its own or atop a bed of crisp greens for an elegant, coastal dining experience. Keywords: scungilli salad, Mediterranean seafood salad, conch salad recipe, easy summer appetizers, chilled seafood dishes.
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Recipe Information
Ingredients
- 1 pound Scungilli (conch), cooked and sliced thinly
- 3 tablespoons Lemon juice, freshly squeezed
- 4 tablespoons Olive oil, extra virgin
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, finely chopped
- 2 stalks Celery, thinly sliced
- 1 small Red onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
Instructions
Prepare the scungilli by ensuring it is fully cooked and thinly sliced. If using canned scungilli, rinse it under cold water and drain well.
In a large mixing bowl, combine the lemon juice, olive oil, minced garlic, salt, black pepper, and red chili flakes (if using). Whisk together to create the dressing.
Add the sliced scungilli to the bowl and toss to coat it well with the dressing.
In the same bowl, add the celery, red onion, cherry tomatoes, and fresh parsley. Gently fold the salad together until everything is evenly mixed and coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, taste and adjust the seasoning with more salt or lemon juice if needed.
Serve the scungilli salad chilled, either on its own or on a bed of crisp lettuce leaves for an extra touch.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.6 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2426 mg | 52% | |
*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.
