Ingredients
Fresh shrimp, peeled and deveined
Scallops, cleaned and sliced
Cooked crab meat
Canned tuna (optional)
Mixed salad greens (lettuce, spinach, arugula)
Cucumber, sliced
Cherry tomatoes, halved
Red onion, thinly sliced
Celery, chopped
Olives (optional)
Lemon juice
Olive oil
Mayonnaise (or Greek yogurt)
Dijon mustard
Salt and pepper to taste
Fresh herbs like parsley or dill (optional)
Instructions
Start by preparing all your seafood. For shrimp, remove the shells and devein them. Scallops should be cleaned and sliced into bite-sized pieces.
If you’re using crab meat, ensure it’s fresh or canned, and break it into small chunks. You can also opt for canned tuna if desired, making this dish even more accessible.
Next, bring a pot of water to a boil and add a pinch of salt. Cook the shrimp for about 2-3 minutes, or until they turn pink and opaque.
Remove them immediately from the water and set them aside to cool. In the same pot, blanch the scallops for about 1-2 minutes.
Be careful not to overcook them, as they should remain tender.
While your seafood cools, prep your vegetables. Wash and dry your salad greens thoroughly. Slice the cucumber.