Seafood Salad
Serves 4
Ingredients:
For the dressing
2 egg yolks
2 tbsp white wine vinegar
1 garlic clove, crushed
2 tbsp orange juice
1-2 tsp mustard
1.5 tsp ketchup
1 tsp brown sauce
4 tbsp rapeseed oil
2 baby gem lettuce, sliced thinly
200g frozen peas, defrosted in boiling water and drained
80g rocket leaves
1/2 cucumber, cubed
16 baby tomatoes, halved
12 silver skin pickled onions
1 small red onion, finely chopped
3 tsp capers, drained and chopped
120g tin of crabmeat, drained
65g tin of smoked mussels, drained and chopped
65g tin of smoked oysters, drained and chopped
8 seafood sticks, finely chopped
1 ripe avocado, peeled and quartered
2 hard boiled eggs, peeled and halved
How to prepare:
- For the dressing, combine the egg yolks, vinegar, garlic, orange juice, mustard, ketchup and brown sauce in a food processor and pulse a few times to blend.
- Turn the processor on to a low setting and with the motor running, add rapeseed oil in a thin, steady stream through the top of the lid, until you have a thick and creamy dressing.
- For the salad, place the lettuce, peas, rocket, cucumber, tomatoes, pickled onions, red onion, capers, crabmeat, mussels, oysters and seafood sticks in a large bowl and mix well to combine.
- Divide salad in to four servings. Garnish each one with an avocado quarter, half a hard boiled egg and 2 tablespoons of the dressing.
Approximately 350kcal, 7.1g fibre and 19.1g protein per serving
Calories per serving