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Seafood Salad

  • 95calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Silicon, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lemons

  2. 2 bay leaves

  3. 1 pint(s) grape tomatoes

  4. 1/2 cup(s) Gaeta or niçoise olives , pitted

  5. 1/2 cup(s) (loosely packed)

  6. fresh parsley leaves , chopped

  7. 2 tablespoon(s) extra virgin olive oil

  8. 1/2 teaspoon(s) salt

  9. 1/4 teaspoon(s) coarsely ground black pepper

  10. 1 pound(s) squid , cleaned

  11. 1 pound(s) (medium)

  12. shrimp , shelled and deveined with tail part of shell left on if you like

Instructions Jump to Ingredients ↑

  1. From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lemon in half and squeeze juice into 4-quart saucepan; add bay leaves. Fill saucepan with 3 inches water; cover and heat to boiling over high heat.

  2. Meanwhile, in large bowl, combine tomatoes, olives, parsley, oil, salt, pepper, and lemon peel and juice.

  3. Rinse squid under cold running water. Slice squid bodies crosswise into 1/2-inch-wide rings. Cut tentacles into several pieces if large.

  4. To boiling water in saucepan, add shrimp. Cook shrimp 1 to 2 minutes or just until opaque throughout. With slotted spoon, transfer shrimp to colander to drain. Add to bowl with tomato mixture.

  5. Return water to boiling. Add squid; cook 30 seconds to 1 minute or just until opaque. Drain squid in colander; add to shrimp in bowl. Toss until well combined. Cover and refrigerate at least 1 hour or up to 4 hours.

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