Insalata di Mare is a seafood salad mixing vegetables, calamari, shrimp and a delicious, lemony dressing.  Simple yet incredibly tasty, any time.
Insalata di Mare

Insalata di Mare
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 6
Ingredients
  • 1/2 pound calamari
  • 1/2 pound medium shrimp
  • chives, to taste, fresh
  • heart of celery
  • 1 Cup frozen or fresh peas
  • 1 lemon, squeezed
  • toasted almonds
  • black olives
  • 3 Tablespoons extra virgin olive oil
  • radishes, thinly sliced
  • sea salt
  • black pepper, freshly ground
Instructions
  1. Boil the peeled and deveined shrimp for 5 minutes in boiling salted water. Cook for 3 minutes and drain. Set shrimp aside to cool.
  2. In another saucepan, proceed in the same way for calamari, cook them for 10 minutes. Drain well and place in a bowl, then sprinkle all over with the strained lemon juice.
  3. Cook the peas in boiling salted water according to package directions, drain and add to shrimp and squid. Trim the celery, wash and slice it thinly. Trim, wash and slice the radishes very thinly and add all the other ingredients.
  4. Coarsely chop the almonds and divide in half the pitted olives.
  5. In a small bowl, put a pinch of salt, a generous grinding of pepper, chives (chopped with scissors) and olive oil. Emulsified by whisking, pour over salad and finished with almonds and olives. Stir and let stand for a few minutes before serving.
Nutrition Information
Serving size: per serving Calories: 215

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.