Spanish Dinner Salad Ensalata De Marina
Delight your taste buds with the vibrant flavors of "Spanish Dinner Salad Ensalata de Marina," a refreshing seafood salad that brings the essence of coastal Spain to your table. This hearty yet light dish features tender, juicy shrimp and succulent mussels paired with crisp mixed greens, sweet cherry tomatoes, crunchy cucumbers, and briny black olives, creating a symphony of textures and Mediterranean flavors. A zesty dressing of extra virgin olive oil, fresh lemon juice, red wine vinegar, and aromatic paprika ties the dish together, while a garnish of fresh parsley adds a burst of color and herbaceous freshness. Perfect as a main course or a shareable starter, this quick and easy recipe will impress guests with its restaurant-quality presentation. Ready in just 30 minutes, it’s the ultimate seafood salad for lovers of Spanish cuisine!
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Recipe Information
Ingredients
- 300 grams large shrimp, peeled and deveined
- 500 grams fresh mussels, cleaned
- 200 grams mixed salad greens
- 1 large red bell pepper, thinly sliced
- 1 medium cucumber, thinly sliced
- 250 grams cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 100 grams black olives, pitted and halved
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the shrimp and mussels thoroughly under cold water. Check the mussels and discard any that are open and do not close when tapped.
Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Remove with a slotted spoon and set aside.
In the same pot, add the mussels to the boiling water. Cover and steam for 4-5 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the mussels from their shells (optional) and set aside.
Prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, minced garlic, paprika, salt, and black pepper in a small bowl.
In a large serving bowl, combine the salad greens, red bell pepper, cucumber, cherry tomatoes, red onion, and black olives.
Add the cooked shrimp and mussels to the salad. Drizzle the dressing evenly over the salad and toss gently to combine.
Sprinkle the chopped parsley on top as a garnish. Serve immediately and enjoy this refreshing Spanish seafood salad!
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.6 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 678 mg | 52% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4990 mg | 106% | |
*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.
