Seafood Salad

Serves 4


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:

  1. 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.
  2. 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.
  3. 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.
  4. 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