Seafood Salad with Chips: Pearl of the Sea

Light seafood salad with chips and iceberg lettuce! It cooks very quickly — about 15 minutes, very tasty, healthy, nutritious and low in calories, diabetic and, of course, looks impressive and festive!
cook time: 15 min
Ethan Rowley
Seafood Salad with Chips: Pearl of the Sea

Nutrition Facts (per serving)

183
Calories
11g
Fat
7g
Carbs
9g
Protein

Ingredients (3 portions)

Basic:

Olive oil 4 tbsp
Salt to taste
Ground black pepper to taste
Mozzarella 100 g
Sesame 1 tsp
Cherry tomatoes 1 cup
Chips (With salt) g
Iceberg lettuce (1 good fork) 200 g
Mussels 180 g
Squid tentacles 180 g

Recipe instructions

Step 1

Step 1
Selecting products: The denser the iceberg lettuce, the juicier and crispier it will be. Many manufacturers pack seafood in transparent jars where the product is visible. I was lucky — the mussels were all clean, no moss or dirt, the squid tentacles were large without films, mucus, etc. Mozzarella cheese in brine should be without milk fat substitutes! Olive oil is only extra virgin and unrefined. Chips to taste, but personally I recommend chips with salt

Step 2

Step 2
First, we need to cut the cherry tomatoes into 4 parts, and the pieces of mozzarella cheese into 2 parts.

Step 3

Step 3
We peel the salad from the top leaves and cut it crosswise into strips 1 cm wide. At the same time, we leave a large good leaf for decoration.

Step 4

Step 4
In our case, the seafood is already ready, which saves us a lot of time, so all we have to do is open it. Since we use squid and mussels in oil, when laying them out, try to let the oil drain off them. Why, again, did we choose the Lunskoye Sea, because the oil in which our “bastards” swim does not leave an “indelible taste” in the throat, like with some other manufacturers.

Step 5

Step 5
We will assemble the salad in portions. We place our beautiful lettuce leaf on one side of the plate and on it (as in the photo) we begin to lay out the rest of the ingredients in layers, create a small pillow of lettuce strips, carefully place cherry tomatoes, cheese and our seafood. I personally don’t cut seafood, because I think that if you tear it, it turns out tastier and more beautiful and easier to decorate. Donʼt forget to salt and pepper each layer (without fanaticism)!

Step 6

Step 6
After we have laid out 3 layers, we need to season our resulting salad with olive oil and sprinkle with sesame seeds. It is important not to overdo it with oil. This is not porridge, so the oil can easily be spoiled. Since our seafood was in oil, we literally need a tablespoon. We place the chips beautifully from the free edge of the plate, so they will not get wet from the rest of the food, retain their crunch and fit very nicely into the design of our finished dish.

Step 7

Step 7
For lovers of spicy and spicy dishes, you can use chili pepper or sprinkle it separately on the clean edge of the plate under the chips so that you can “play” with the taste if desired. Chili, in turn, goes very well with all the ingredients in our salad. This salad is rich in vitamins and microelements, while containing enough protein to be dietary, but at the same time nutritious. Bon appetit. Make yourself and your loved ones happy

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