afoona
Mediterranean Seafood Salad
Salads

Mediterranean Seafood Salad

A light, fresh salad of shrimp and calamari in a lemon and olive oil dressing with arugula leaves.

⏱ 30 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
🥩 Meat🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, garlic and salt until smooth.
    Bowl

To assemble

  1. 2
    Slice the cucumber.
    KnifeCutting board
  2. 3
    Bring water to a boil in a pot and cook the shrimp about 2 minutes and the calamari about 1 minute, until opaque. Drain and let cool.
    StovePotColander
  3. 4
    Arrange the leaves on a serving plate.
  4. 5
    Arrange on top the cucumber, shrimp, calamari and parsley.
  5. 6
    Drizzle with the dressing and serve immediately.
    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
268calories
28 gprotein
5 gcarbs
15 gfat
● protein 42%● carbs 7%● fat 51%

Per serving (242 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (6) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Leaf Salad

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