Italian Seafood Salad

With plenty of fresh herbs and lemon, this salad is light, refreshing and super
flavorful. Seafood salad gets better as it marinates so make it a day before
serving for the best results!

Servings:

Author:

Prep Time
1 day, 45 minutes

Cook Time
15 minutes

Total Time
1 day, 1 hour

Course:

Appetizer Salad

Cuisine:

Italian

Keywords:

Seafood feast of the seven fishes seafood salad

Instructions

1 Make the dressing. Add the olive oil, herbs, and lemon zest to a blender and
blend until smooth. Next add the lemon juice and salt and blend again. Set
aside.
2 Fill a large pot with the water and wine and bring to a boil. Add the salt to
the water and stir.
3 Prepare an ice bath. Fill a large bowl with lots of ice and cold water.
4 Add the squid to the water and cook for 1-2 minutes; until opaque and firm. With
a slotted spoon, transfer the squid to the ice bath. Next add the shrimp and
cook for 2-3 minutes or until the shrimp are opaque and the tails have curled.
Transfer the shrimp to the ice bath. Add the mussels to the pot and cook until
they have opened and are firm; 4-5 minutes. Transfer the mussels to the ice bath
and discard any that did not open.
5 Drain the seafood well and remove the mussels from their shells. Add the
seafood, celery, pickled peppers, and smashed garlic to a large bowl.
6 Taste the dressing an adjust seasoning if necessary. Pour the dressing over the
seafood and toss to coat. Add half of the lemon slices to the bowl, cover with
plastic wrap and place in the refrigerator for at least 2 hours or up to a day
to marinate.
7 Remove the salad from the refrigerator 30 minutes before serving and discard the
garlic cloves. Taste the salad and add salt or a squeeze of lemon if needed.
Serve the seafood salad with the remaining lemon slices and garnish with fresh
parsley.
8 Enjoy!

Italian Seafood Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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