Warm Seafood Salad
A source of easy-to-digest protein, iodine, selenium, and zinc from squid, shrimp, and mussels. Quick searing keeps the seafood tender, while garlic, lemon, mustard, and soy sauce add bright umami flavor.
Lower the squid (500 g) into boiling water for 2-3 minutes, then cut into strips. If the shrimp (300 g) and peeled mussels (200 g) are pre-cooked frozen, thaw and dry them; if raw, cook them first according to the package instructions.
Mix olive oil (100 g), lemon juice from lemon (30 g), garlic (8 g), Dijon mustard (15 g), sugar-free soy sauce (30 g), table salt (2 g), and black pepper (1 g). Dress the salad leaves (200 g) with half of this marinade.
Cut the bell pepper (250 g) and green beans (200 g) into thin strips. Sauté them over high heat for 3-4 minutes and toss with the remaining marinade.
Layer the salad leaves and vegetables, then add cherry tomatoes (200 g). At the last moment, sear the prepared seafood in a very hot pan for 1-2 minutes and place it on top immediately.
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