Seafood salads: video recipes
Seafood on the everyday or festive table is always a welcome, valuable dish due to its nutritional value and unique taste. Cooking salads involves the unlimited imagination of chefs who, by mixing various ingredients, can create many of their own recipes. Add exotic fruits or vegetables from your own garden to the usual shrimp, and the dish will delight you with its originality.
How to make shrimp and avocado salad
Before you start preparing this dish, marinate the onions – this non-trivial ingredient will add a special twist to the seafood salad. To do this, you will need: – water (10 tablespoons); – 6% vinegar (2 tablespoons); – 1 onion.
Dissolve the vinegar in chilled boiled water, place very thin half-rings of the onion in the marinade, add salt and leave for half an hour.
Rinse the shrimp and boil in salted water. Boiled-frozen seafood is enough to hold in boiling water for 3-5 minutes, and freshly frozen ones should be cooked for 7-10 minutes. (depending on the size). Throw hot carcasses on a sieve to drain excess liquid. You should have about 100 g of boiled shrimp without the shell. While they are cooling, prepare the other salad ingredients:
– avocados (2-3 pcs.); – large tomatoes (2 pcs.); – refined sunflower oil (1 tablespoon); – juice of a quarter of a lemon; – table salt and freshly ground black pepper (to taste).
Rinse all fruits thoroughly in running water and dry. Remove the stalk from tomatoes, from avocados – remove the peel and bone. Cut the fruits into large slices, mix with pickled onions and seafood. Season the finished dish with lemon juice and vegetable oil. It is recommended to serve the salad chilled on the table.
Seafood and exotic fruit salad can be divided in small portions into halves of large avocados, cut along a longitudinal line. The bone must be removed with a knife
Shrimp and radish salad
A seafood dish with the addition of a bright, spicy-sweet vegetable has an unusual taste and an extremely elegant appearance. For it, you need to boil, peel and cool the shrimps in advance so that their total weight is about 200 g. Add to them the fillet of one red fish carcass (salmon, trout, salmon) and a large bunch of fresh lettuce – and you will get an easy, healthy summer dish … It will be especially tasty if a small, succulent round radish is used.
Cut the vegetables into rings, cut the fish into small thin slices, pick the salad with your hands into large pieces. Mix all the ingredients and season with this mixture:
– olive oil or cold-pressed sunflower oil (3 tablespoons); – table salt (1 teaspoon); – lemon or orange zest (on the tip of a knife); – lemon juice (to taste); – balsamic vinegar (1 teaspoon).
Hold the dressing in the refrigerator for half an hour. Put the prepared salad on a flat dish, covering the bottom with lettuce.
Read on for how to clean your suede.