Seafood dishes are appreciated by gourmets all over the world. The seas and oceans give us a huge number of their inhabitants: fish, plants and various invertebrates, which are the hallmark Japanese food and are considered the undisputed delicacies of the west. At the mention of seafood, each person has their own associations. Someone's imagination draws the bottomless blue surface of the ocean, memories of an exotic country or a heady sea voyage appear in someone's mind. In any case, while eating a sea salad, everyone plunges into the atmosphere of a light holiday at least for a short time.

Crustaceans (shrimps, crabs, lobsters), molluscs (mussels, oysters, scallops), squid, sea fish, trepangs, octopuses, seaweed and other animals fit perfectly into the composition of light sea salads, which are of great benefit to the body. All seafood is extremely healthy and is widely used in health food, due to the high content of iodine and minerals. In addition, sea salad is very light dish; ingredients are easily digestible and do not contain many calories, therefore marine life is a frequent element in dietary nutrition.

If you want to preserve all the valuable properties of seafood, then we advise you to prepare a sea salad that will certainly please all family members. It is advisable to season such salads olive oil(you can use other vegetable oils or mixtures thereof) by adding natural lemon juice or Apple vinegar, salt, horseradish, mustard and ground pepper. Dishes containing sea ​​fish, you can pour mayonnaise mixed with salted caviar. Fried shrimps and mussels in a salad turn out to be unusually tasty with mayonnaise or tomato sauce... Scallops and shrimps are ideally combined with sour cream. However, in the choice of culinary material for refueling, be guided solely by your taste.

Sea salad - food preparation

When cooking, invertebrates do not require complex and painstaking processing. They are usually sold boiled, frozen, or as canned food and salads. If you purchase frozen goods, defrost them on a separate shelf in the refrigerator, periodically draining the released liquid. You must not subject seafood to prolonged heat treatment! Otherwise, they will turn into banal "rubber".

Frozen shrimp are first thawed, then washed and boiled in salted water for about ten minutes (boiled ones are dipped in boiling water and boiled for about three minutes). Trepangs are soaked for 24 hours before cooking. cold water, then gut and boil on a slow flame for 3, 4 hours. Boiled mussels thawed in cool water, constantly changing it (so that the sand was washed out), and then boiled for about 20 minutes from the moment of boiling.

Squids are first soaked so that the skin easily comes off the pulp, and then boiled in boiling water for only 3 minutes. Shellfish can be added to the salad raw or slightly boiled. The scallop muscle is boiled for fifteen minutes, and after cooling, the meat is cut across the fibers or manually cut into thin slices.

Sea salad – best recipes

Recipe 1: Assorted Sea Salad

Wonderful recipe taken from Greek cuisine... The typical Mediterranean salad of mussels, clams and other marine life will be enjoyed by everyone. A light and hearty dish at the same time fits perfectly into any festive or romantic menu... The adherents will also be satisfied healthy eating.

Ingredients:

- 1 kg of mussels
- 500 gr. peeled shellfish
- 2 cups shrimp
- squid 3 pcs.
- a clove of garlic
- olives (pitted)
- any greens to choose from
- vegetable oil (preferably olive oil)
- juice of 1 lemon
- salt, ground black pepper

Cooking method:

1. Boil the shrimp, cool, remove the shell, antennae, insides (from the dorsal side). Boil mussels on high fire about 7 minutes until they open. Then we take out the pulp from the shells.

2. Boil the shellfish. We clean the squid, cut the body into half rings and simmer in a preheated pan under the lid until soft (in olive oil).

4. Prepare salad dressing: mix olive oil with lemon juice, pepper, salt, garlic, olives and herbs.

5. Mix the ingredients: mussels, sea clams, shrimps and season with the resulting seasoning. Ready salad decorate with boiled shrimps on top. It is better to serve the dish chilled.

Recipe 2: Sea Salad with Kelp

We offer healthy, nutritious and very delicious recipe making a salad based on a seafood cocktail or assorted squid, shrimp, mussels, etc. with the addition of kelp (seaweed) and avocado.

Ingredients:

- seafood (or cocktail) 400 gr.
- one jar of seaweed
- avocado 1 pc.
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- greens
- salt

Cooking method:

Defrost the seafood slightly and fry in a pan for about 3-4 minutes. Seaweed put in a salad bowl, drain the liquid. Cool seafood and mix with cabbage. To prepare the dressing base, combine olive oil, lemon juice and beat until thickened. Peel and cut the avocado into cubes and place in a salad bowl. Sprinkle with chopped herbs (such as parsley) and season the salad with the butter and lemon juice sauce. The dish is ready to serve!

Recipe 3: Sea Salad with Mayonnaise

Squids, shrimps, mussels - a seafood cocktail will be appreciated by everyone, especially women. A light and tasty salad, the benefits of which are very great both for the figure, and for health, and for achieving sexual harmony (seafood is a natural aphrodisiac - substances that increase sexual desire).

Ingredients:

- Seafood Cocktail
— green salad(leaves)
— 2 chicken eggs
— 2 fresh cucumber
- parsley
- olive oil
- light (or fat) mayonnaise 2 tablespoons. l.
- salt

Cooking method:

Cook eggs, grind. Chop the cucumbers, lettuce and parsley. Boil the seafood a little (if they are not boiled), grind it into approximately equal pieces. Mix all the ingredients and season the salad with mayonnaise. Cool the dish slightly before serving and pour over with olive oil.

Recipe 4: Sea Foam Salad

A chic salad designed primarily for festive table... Airy, like sea foam, the salad will be loved by everyone, without exception. We will lay out all the incoming components in layers.

Ingredients:

- 1 bank canned squid
— boiled carrots 1 PC.
- 2 chicken eggs
- hard cheese 100-150 gr.
- Red caviar
- a couple of garlic cloves
- mayonnaise
- salt

Cooking method:

Peel boiled eggs, grate. Finely chop the squid, rub the carrots and cheese. Pass the garlic through a garlic press and mix it with mayonnaise. We begin to lay out the salad on a flat plate around the supplied glass in layers:

1 layer - grated eggs
2nd layer - evenly distribute squids
3 layer - carrots
4th layer - grated cheese

Next, cover the salad with mayonnaise, salt, and top with red caviar. Fatter lovers can grease each layer (or through a layer) with mayonnaise. Before serving, do not forget to remove the glass from the center. Bon Appetit!

Recipe 5: Smoked Chicken Sea Salad

An amazing combination! Smoked chicken, seafood cocktail, fruits and white wine. An excellent spicy salad is perfect for romantic dinner... It will take very little time to prepare it. Give yourself and your loved one a few minutes of pleasure.

Ingredients:

- seafood 400 gr.
— chicken fillet(smoked) - 300 gr.
- Apple
- one orange
- salt
- mayonnaise
- white wine

Cooking method:

Boil seafood. Cut the chicken into small pieces, mix with chopped seafood. Put the grated apple on the bottom of the salad bowl. Mix mayonnaise with white wine (1: 1) and separately season chicken mixed with sea ​​cocktail... Put the resulting mixture on top of the apples and decorate with orange slices.

Experienced chefs it is advised to season salads with dressing and salt before serving. You can cool them slightly in seasoned form, but no more than an hour, otherwise the salads will begin to turn sour.

Fresh shellfish should be tightly closed. It is this fact that you need to pay attention to when buying. Dead molluscs have open shells and greyish-tinged meat. In addition, they no longer smell like the sea. When buying crustaceans, pay attention to the shell - it should be hard, and the meat should be dense and with a characteristic moist sheen.

And the last valuable tip: you can defrost any seafood only once. When defrosting again, they will fall apart and lose their unique taste.

Shrimp, tomato and cheese salad

Boil and peel the shrimps, cut into cubes hard cheese and tomato, add herbs, spices and salad dressing to taste (I have sour cream with lemon juice)

Shrimp, mango and arugula salad

Put the lettuce leaves on a plate, lay the second layer with mango cubes, put boiled shrimps on it in a pyramid, sprinkle with grated parmesan and pour over with a sauce of natural yogurt with the addition of lemon juice

Shrimp, Bean and Hazelnut Salad.
- green beans (I took frozen) 1 package. in a pan and defrost it, fry it a little
- shrimps (fresh frozen) 1 pack. add to the beans. the shrimp should warm up well and the beans should soften.
- transfer the beans and shrimp to the dish. mix the seasoning ingredients thoroughly and pour over the salad. Stir lightly and leave to cool for at least 2 hours (you can do without it).
seasoning:
1/4 teaspoon grated nutmeg
3 tbsp vegetable oil
2 tablespoons lemon juice
salt
black pepper
- Sprinkle with hazelnuts just before serving.

Shrimp salad with avocado.
1.300 g shrimp (defrost, boil raw if raw)
2. 1 avocado, seed, peel, cut into slices.
3.1 large cucumber or 2 small cucumbers, peel, cut into strips
4. Cilantro 1 bunch (can be replaced with dill) finely chop.
Mix everything and fill with dressing
Dressing: olive oil + soy sauce+ 1 garlic clove (crush)
A very light and spicy salad turns out.

Shrimp and grapefruit salad.
500 g peeled shrimp
2 large red bell peppers
1 grapefruit
cut the pepper and grapefruit into cubes, mix with the shrimps, season with salt and pepper, pour over with olive oil.

Shrimp salad
1 kg of large shrimp (I buy unpeeled, cook, clean myself)
2-3 avocados (either you need to buy them soft, but you can't guess with our stores, so you can buy 2 hard weeks and let them lie down)
1 large cucumber
Freshly ground black pepper
A mixture of Italian dried herbs (preferably also in a mill)
Fresh basil - a little
And certainly Extra Virgin olive oil is good and proven. I'm Spanish.
Boil the shrimps in salted water, peel, sprinkle with lemon. Cut the avocado and cucumber, do not grind. This is especially important in an avocado, if it is ripe, it can turn into porridge. Well, mix, add spices. You can have a little lime on top.

Shrimp salad with cucumber.
laid out in layers
-boiled chopped egg
- fresh cucumber, grated on a coarse grater
- grated cheese
-boiled shrimp
No need to refuel. Very juicy due to the cucumber. So fresh light salad it turns out.

Shrimp salad with celery.
celery stalks thinly planed
3 boiled eggs
shrimp (at least kg of unpeeled per bunch of celery)
Dressing a lot of lemon juice + mayonnaise + black pepper to taste + salt.

Seafood salad

1 h (cup) - 240 ml
Seafood:
8 h of water
1/2 tsp white wine vinegar
1 tablespoon salt
700 gr peeled shrimps (25-30 pieces)
500 gr of scallops (10 to 12 pieces)
500 gr squid
Sauce:
1 teaspoon of good olive. oils
1/2 teaspoon fresh thyme leaves
2 cloves of garlic, finely chopped
zest with 2 lemons
juice from 2 lemons
1 tsp sweet mustard
2 tablespoons white wine vinegar (or sherry)
2 tbsp salt
1/2 tsp black pepper
To build:
finely chopped parsley
2 tomatoes, cut into thin wedges, peeled of seeds and pulp
1 red onion, cut into half rings
Boil the seafood first. Pour 8 hours of water into a large saucepan, add vinegar and salt, bring to a boil, add shrimp. Cook for exactly 2 minutes. Bring the same water to a boil again, add scallops and cook for 4-5 minutes. Place the shrimp and scallops in a strainer to drain the excess liquid.
Now we are preparing the sauce. In a small saucepan, heat olive oil over medium heat, add thyme, garlic and lemon zest... Keep on fire for another minute. Remove oil from heat, add lemon juice, mustard, vinegar, salt and pepper - stir. Pour hot sauce over prepared seafood.
The salad can be served immediately, but tastes better when it has stood for 1-2 hours in the refrigerator. Before serving, add tomatoes, onions, parsley to the salad and mix gently. You can also sprinkle with lemon juice and add diced avocado.
Now pour in a glass of chilled white wine and dinner is ready.
The salad can be taken with you to a picnic, it can be served in wine glasses as an appetizer (individual portions). The salad tastes better when it's in the fridge for a while. According to the recipe, there were still mussels, I didn't have one, I added frozen squids (already boiled). You can add any other seafood.
For this salad, you can use a ready-made frozen seafood mixture.

Seafood salad with tomatoes.

Quickly made, quickly eaten, light tasty salad.
3 tomatoes
2 bell peppers (I have 1 large)
greens
0.5 lemon juice
olive oil
450 gr. frozen seafood
Cut the tomatoes and peppers into strips, cut the greens.
Boil the seafood literally 1 minute after boiling, put it in a drushlag, fry in butter, cool. Mix everything, pour with olive oil, juice of 0.5 lemon, salt and pepper. You can add garlic, I did not add.

Shrimp + trout
just after making the rolls there was only a little bit left, I muttered it together - and almost delicious (I'll tell you why almost)
- shrimp (did not boil, poured boiling water twice and that's it)
- salted trout
- eel
- fetax
- crab sticks
- a little sunflower oil
why "almost"
the salad is all soft, the crab sticks are dry and tough compared to the rest of the ingredients, next time I will not add them - I could add a little rice (it would be something like "lazy roll")
- as an option - to the same place Chinese cabbage, but since I made a salad, just so that it doesn't disappear, for extra. products did not run.

Shrimp salad
in the summer I made a salad of shrimps, lightly salted salmon, lettuce, eggs, tomatoes, lemon juice and soy sauce ... you can have white croutons fried with garlic ... it turned out very tasty ...

Variation on ceviche (shrimp)
(she finished it herself) - I'm ready to eat in cans, I've been constantly cooking for a week.
Finely chop the defrosted peeled shrimp (like in a salad), you can add any red fish or mussels. Cut the red onion into thin half rings - the onion should be normal, and not symbolically, add to the fish shrimp and squeeze lime and lemons to cover the total mass. At this time, we prepare the rest. Finely chop the tomatoes, bell pepper, greens (cilantro required), you can squeeze out a little garlic. Thus, seafood is marinated, bitterness fights off the onion. We mix everything in a bowl and get a blank of the type of Russian okroshka, which is not just one time. Ideally, this whole thing should first be brewed in the refrigerator, but I can't wait. I put a little mustard, soy sauce in the plate (I don't add salt to the mixture so that the vegetables do not ferment), the mixture from the basin and pour plain water(because this salad is very sour). Voila! __

Shrimps with mushrooms
500g champignons, 15-20 shrimps, 2 eggs, 1 Bell pepper, 2 cloves of garlic, sunflower oil, wine vinegar, salt. Boil shrimps in salted water, boiled eggs peel and cut into 4 pieces. Chop the garlic and fry in oil until golden brown, add chopped mushrooms, salt and simmer in own juice until ready. Put peeled shrimps on the bottom of the dish, on top - still mushrooms that have not cooled down, then - bell peppers, garnish boiled eggs... Drizzle with a mixture of oil and vinegar and season with salt.

Shrimp and tomato salad
Cheaper and simpler salad, but not bad either.
2 tomatoes, 15 shrimps, 10 crab sticks, some onions, olive oil.
Cut everything into small pieces, you can peel the tomatoes, pour oil and salt and voila - the salad is ready. Fresh, simple and inexpensive + something new.

Delicious salad
Melon (not a collective farmer, but the one that is elongated)
Arugula
Shrimp without shell (lightly fry)
Pine nuts
There are a lot of arugula and melons, the rest is smaller
Dressed lightly with olive oil

Arugula with shrimps and cherry tomatoes
fresh arugula
5-6 large shrimps or 13-15 small
5 cherry tomatoes
a slice of parmesan cheese
sauce:
1 clove of garlic
1/2 tablespoon of medium mustard
olive oil (by eye, about 2 tablespoons)
a couple of rucolla leaves
Arugula salad, then cut the tomatoes into halves and then fry the shrimps in olive oil for 5 minutes, add crushed garlic (1 slice) when frying if desired.
After browning, add the shrimp to the tomatoes and arugula.
Pour the sauce over the prepared salad and mix everything well.
Sprinkle the prepared salad with parmesan grated on a fine or medium grater (5-10 grams).
sauce: crush a couple of arugula leaves until finely chopped, add mustard, finely chopped garlic and everything is good
stir until smooth, then the olive oil stirring the sauce until smooth.

Shrimp and squid salad
Cook the shrimp for several minutes in salted water with fresh lemon juice. Then simmer for a minute in garlic sauce(100 gr. butter, a clove of garlic). When it cools down, add boiled, finely chopped squid. You can add spices to taste. The main thing is not to overcook the shrimp and squid so that the salad turns out tender. If we are cooking for a large company, you can add boiled eggs for quantity.

Thai salad with shrimp, avocado and pineapple
Delicious and unusual salad... This is one of those salads that can be served in wine glasses or portion spoons. The pineapple in the salad is a great balancing act, salt and acidity, but be sure to buy ripe pineapple. A recipe from a March 2010 culinary magazine. Turns out the pineapple season is March !!
Refueling:
2 tablespoons lime juice
2 tablespoons fish sauce (can be substituted with soy sauce)
2 tablespoons olive oil
1 tbsp sugar
1/2 cup very finely chopped sweet onion (about 1 small onion)
1 small jalapeno pepper
1 tbsp mint leaves
Salad:
16 large boiled shrimps (preferably with a tail - for beauty)
180 g pineapple, diced
1 large ripe avocado, cut into cubes
2 tablespoons salted peanuts
1 lime, cut into wedges for garnish
For dressing: mix lime juice well, fish sauce, butter and sugar. Add onion, pepper, mint and stir.
For the salad: salt and pepper the shrimp. Fold the shrimp, pineapple, avocado into a bowl, add the dressing and mix gently. Arrange salad on plates, put nuts on top, garnish with lime slices and serve.

Salad with boiled mussels
(initially frozen, of course).
Everything is roughly equal: boiled potatoes, eggs, mussels, green salad, fresh cucumbers, dressing with a sauce of olive oil, mustard and lemon juice. sometimes I also add white onions to it when there is not enough speck.

Salad with mussels and arugula

Arugula
cheese
boiled mussels
nuts or seeds
Tear arugula leaves with your hands, grated cheese, boil midi, cool and sprinkle with olive oil, sprinkle with sunflower seeds or pine nuts on top.

Squid marinated.
800g squid
4 carrots
1 large onion
For the marinade:
2 tbsp vegetable oil
4 tablespoons Sahara
0.25 cups white wine vinegar
Black and allspice to taste
2 carnation buds
1 tsp paprika
2 tsp salt
1. Peel the squid, rinse and fry in a pan for 3 minutes.
2. Cut the onion into rings, carrots, squids into strips. Fry the onions in the same pan as the squid.
3.Pour 2 cups into a saucepan hot water, add spices, salt, sugar and simmer over low heat for 15 minutes. Let cool, strain, add vinegar and oil. Put onions, carrots and squids in a bowl, pour marinade and put in a cool place for 10-12 hours.

Pickled octopus
pickling is better than fresh octopus, pickling frozen octopuses is not recommended due to the possibility of food poisoning, although I think that if pickled octopuses are not kept in the refrigerator for a long time, nothing will be done.
There are many recipes, this is the most common one I think:
500 g small octopuses
1/4 cup olive oils
2 tsp balsamic vinegar
2 cloves of garlic, crush
1 chili, seeded, chopped
salt pepper
Put the octopuses in a saucepan, add water, bring to a boil and cook for 40-45 minutes. Pour out the water, let the water drain off the octopuses, then mix with the marinade ingredients. Leave in the refrigerator overnight.

Pickled giant prawns.

Serves 4:
20 giant shrimp with head and tail
3 cloves of garlic
1/4 sprig regan
14 sprigs of basil
5 tbsp olive oil
3 tsp red wine vinegar
salt, freshly ground pepper, red ground pepper (you can replace tabasco).
1. Rinse the shrimp and pat dry. Finely chop the oregon and basil.
2. Mix olive oil, vinegar, squeezed garlic, herbs. Add salt and pepper.
3. Put the shrimps in the marinade and leave to marinate for about 1 hour.
4. Let the marinade drain from the shrimp and grill for about 8 minutes.
In the process of frying, grease the shrimp with marinade. (I also poured the remnants of the marinade on the finished shrimp)

On holidays or weekdays, at breakfast or dinner, from time to time, a variety of meat, vegetable, fish or mixed salads appear on our tables. Perhaps today it is impossible to meet a person who is unfamiliar with this side of modern cuisine. We are all used to, for the most part, dressing them with regular mayonnaise, sour cream or vegetable oil, making them more and more commonplace, similar to each other.

Original, but easy-to-prepare sauces for salads can correct this state of affairs. Their wide variety allows you to add some novelty to your favorite dishes familiar from childhood, as well as embellish new ones that have recently entered our menu. We offer you several original ways of dressing mixed foods.

Spicy blue cheese sauce

The name of the sauce speaks for itself, it gives any dish a new, amazingly spicy flavor. Ideal with most vegetables, meat, and chicken salads... In addition, this dressing will add spice to any hot dish, french fries, chips and other goodies. Do not be afraid of the mold in cheese, which is unusual for us - this ingredient is safe for health, as shown by many years of experience in its use in Latin America. So let's get started.

We will need:

• Blue cheese (any) - 70 grams;
• Mayonnaise or natural yogurt - 150 ml;
• Milk - 6 tablespoons;
• Vinegar - 2 tsp;
• Garlic granules - ½ tsp;
• Ground dried paprika - ½ tsp;
• Pepper, salt.

Preparation:

1. In a small container, you can immediately in the one where the sauce will be stored, mix milk with vinegar. After thoroughly mixing, forget about these ingredients for 15 minutes. During this time, the mixture will slightly thicken;
2. Mash the moldy cheese with a fork or simply open it with your hands. It is soft enough that it will be very easy to do. Add the resulting crumb to the milk mixture;
3. Add all the spices there - granulated garlic, paprika and pepper. If desired, you can add other ingredients that you like;
4. Mix everything well, then add all the mayonnaise sauce. And to make the sauce more delicate and less greasy, you can replace it with natural white yogurt. The sauce for the blue cheese salad is ready!

Tip: You can make the sauce a little more astringent and spicy by mixing it with hot mustard in an amount of no more than 1 tablespoon. for the entire volume.

Sauce for seafood salad with lemon and soy sauce

Anyone who has tasted seafood at least once in his life, such as mussels, shrimp, crabs, etc. understand how these products differ in taste from the long-familiar to us beef, chicken, pork or even river fish... Therefore, dressing for any dish with them should be special. Considering that all seafood fits perfectly into most vegetable and green salads, we suggest you original sauce for shrimp salad.

We will need:

• Soy sauce - 30 ml;
• Freshly squeezed lemon juice - 3 tablespoons;
• Olive oil - 100 ml.;
• Basil leaves - 3 pcs.;
• Garlic - 1 clove.

Preparation:

1. Peel the garlic, then grind it in a press or on a grater;
2. Rinse basil leaves, dry, and then cut into smaller pieces;
3. Add olive oil to the garlic, as well as herbs, soy sauce and lemon juice;
4. Beat the mixture with a whisk, you can add some pepper if you want it sharper. The sauce for the shrimp salad is ready, you can season and serve. The finished product can be stored in the refrigerator for up to 6 days.

Universal sauce for salads with grainy mustard and sour cream

Sauces for salads, for the most part, are suitable for a limited range of ingredients due to the compatibility of their ingredients with them. However, there are also universal options for dressings based on mayonnaise, sour cream or olive oil. We offer you one of these recipes.

We will need:

• Mustard beans - 1 ½ tsp;
• Sour cream - 3 tablespoons;
• Dill - 300 grams;
• Olive oil - 100 ml;
• Dried spices (to your taste) - 1 tsp;
• Garlic - 2 cloves.

Preparation:

1. Peel the garlic, rinse and put it in a blender bowl;
2. We wash the dill, let it dry in napkins. And after that we break off the leaves of the twigs, cut them into smaller pieces;
3. Add the remaining ingredients to the garlic: sour cream, a little olive, mustard seeds, and lemon juice. Grind everything at medium speed, and then beat;
4. Add chopped herbs and dried spices to the main mass. Beat everything again with a whisk to make the sauce airy and fluffy. Ready!

Creamy sauce with white wine

Ease of preparation, few ingredients, great taste and the scent is distinctive feature of this salad dressing recipe. This dressing is ideal for any appetizer that contains greens, boiled fish or meat. Besides, vegetable salads seasoned with such a filling, acquire a completely new taste... Try it and you won't be able to resist the addition!

We will need:

• White wine - 3 tablespoons;
• Greens - 40 grams;
• Fat cream (35%) - 190 ml;
• Garlic - 3 slices;
• A mixture of ground peppers - ½ tsp.

Preparation:

1. We clean the garlic, rinse, and then grind it in mashed potatoes in any way;
2. Rinse your favorite greens, be it dill, cilantro, parsley or other, thoroughly with water under the tap. Let dry in a towel, then cut as small as possible;
3. Preheat the frying pan, add wine to it. When it heats up, pour the cream there, mix. After that, add all the chopped herbs, as well as the garlic. Heat again, but not to a boil;
4. Remove from heat, add a little mixture of ground peppers, salt. Mix the owl, done!

Classic Salsa sauce

This sauce is known for its extraordinary taste all over the world, and if you have not tried it yet for some reason, then be sure to do it. Preparing it for your favorite dish is as easy as shelling pears, it doesn't take much time or effort. There is no need to chop hot onions, chop vegetables into cubes or slices, everything is much simpler, you just need to mix everything. So let's get started.

We will need:

• Red sweet tomato - 1 medium;
• Bulgarian pepper - ½ pcs.;
• Avocado - 1 pc.;
• Onions - 1 pc.;
• Garlic - 2 cloves;
• Chili pepper - 1 small;
• Oregano - 1 tsp;
• Mayonnaise - 2 tablespoons;
• Salt.

Preparation:

1. First, let's peel all the vegetables, although you don't need to do this with tomatoes. It is enough just to rinse them well, then wipe dry. Cut into quarters or just two halves, put in a blender bowl;
2. I also wash the avocado, cut the fruit, remove the bone, and then remove the skin. Add the pulp to the blender to the tomatoes;
3. My Bulgarian pepper, cut in half, remove the stalk and all the insides from the core, also add to the blender bowl;
4. We deal with chili peppers in the same way, but in this case it is worth wearing rubber gloves so as not to burn the skin of the hands;
5. We rid the onion of the husk, wash it, and then, like the tomato, just cut it in half or into quarters. We throw it into a blender with vegetables;
6. Peel the garlic, rinse with water, add to the rest of the ingredients;
7. We turn on the blender, grind all the ingredients thoroughly so that the sauce is as homogeneous as possible;
8. We add mayonnaise, dried oregano to the mass that we have obtained, and also salt a little. Beat everything thoroughly. Classic sauce Salsa for salad and more - ready!

Despite the fact that fishing is widely developed in Russia, such seafood as shrimp, scallops, cuttlefish, squid, as well as numerous mollusks in shells are considered a special delicacy in our country. Soups, main courses, snacks and delicious salads are made from seafood.

In a seafood salad, not only an organically selected combination of ingredients is important, but also a well-prepared dressing. It should not muffle, but, on the contrary, set off the natural taste of the products.

Versatile salad dressing

The recipe for this dressing in the basic version is known to almost all housewives. It is suitable for multi-ingredient salads with an abundance of fresh herbs. It typically uses fresh lime or lemon juice as an acidifying citrus note. In dishes with shrimp or mussels, which have a sweetish taste, it is quite possible to take orange or tangerine juice as a basis.

By the way, for the sauce it is better to select dark yellow lemons with firm, but not soft skin. They are sweeter and much more fragrant than the tough, light yellow fruit.

Ingredients:

• Lemon - 1 pc.
• Olive oil - 50 ml.
• Salt. - 0.5 tsp
• Black pepper.
• Dried herbs - 1 tsp
• Balsamic or wine vinegar - 1 tbsp l.
• Sugar - 1 tsp

Preparation:

1. Wipe the whole zest off the lemon and squeeze the juice from half of it.
2. Combine olive oil, lemon zest, balsamic vinegar, sugar, salt, black pepper and dried herbs in a bowl, 2 or 3 tsp. lemon juice.
3. Whisk in homogeneous mass and immediately season the salad with it.

Green yogurt dressing with garlic

The recipe is ideal for dishes with scallops, squid or octopus. Decent alternative to mayonnaise. Anyone who lacks a spicy note in a dressing may well diversify it with a teaspoon of strong mustard.

Ingredients:

• Natural yogurt or very fat sour cream (30%) - 200 g.
• Dill or parsley - 50 g.
• Fresh chili pepper - 1 pc.
• Green onion or wild garlic - 50 g.
• Black pepper.
• Salt.
• Garlic - 4 cloves.

Preparation:

1. Peel the chili pod from the stalk and seeds. Taste it and, based on the pungency, add it to the rest of the ingredients at your discretion.
2. Rinse and sort out the greens, chop it coarsely. Place in a blender bowl along with whole garlic cloves, chili and spices, natural yoghurt without additives.
3. Beat until fluffy and homogeneous. Season the salad just before serving.

Nut dressing for green seafood salads

The abundance of fresh herbs and vegetables in the salad makes it dietary. Seafood also does not have a special calorie content, so in order to increase the fat content of the salad without prejudice to your health, you can use this recipe for an unusual dressing.

Natural unrefined mustard oil (linseed oil can be used) with a thick fragrant aroma gives a special charm to the sauce.

Ingredients:

• Pine nuts - 50-100 g.
• Dried parsley - 0.5 tsp
• Salt.
• Honey - 1 tsp
• Mustard oil - 50 ml.
• Wine vinegar - 1 tbsp l.
• Black pepper.
• Nutmeg optional.

Preparation:

1. Anneal the pine nuts in a dry frying pan and crush into a gruel.
2. In a mixer bowl combine mustard oil, dried parsley, natural honey, wine vinegar, salt, nutmeg and black pepper.
3. Beat everything into a homogeneous mass and pour the salad dressing over the top, in a thin stream, with the prepared dressing.

Honey seafood salad dressing

The sauce goes well with shrimp, mussels and scallops. It can be made sweet and sour or spicy by adding a fresh chili pod. The ginger in its composition also gives its sharp note, but it is much softer.

Ingredients:

• Natural liquid honey - 1 tbsp. l.
• White wine vinegar - 1 tbsp .l.
• Fresh ginger - 2 cm of root.
• Fresh mint - 2 sprigs.
• Basil - 30 g.
• Mustard seeds - 20 g.
• Salt.
• Vegetable oil - 50 ml.

Preparation:

1. Grind mustard seeds in a mortar. Peel the ginger and grind into a pulp. Mix the sharp ingredients with vegetable oil and let it brew for 10 minutes.
2. Disassemble fresh mint and basil into separate leaves. Rigid stems are not needed. Grind the greens into a homogeneous mass, mix with the infused oil, salt, white wine vinegar, natural liquid honey.
3. Season the dish just before serving.

Mustard Seafood Salad Dressing

A universal sauce for all appetizers and salads. It can be made with either mustard powder or ready-made mustard. In the second case, you need to adjust the amount of products (salt, spices, sugar), since the finished seasoning already has its own special taste.

Ingredients:

• Mustard powder - 1 tbsp. l. without a high slide.
• Egg yolk - 2 pcs.
• Vegetable oil - 50 ml.
• Dried parsley - 1 tsp
• Lemon - 1 pc.
• Sugar - 1 tsp
• Salt - a third of a teaspoon
• Black pepper.

Preparation:

1. Mix chicken yolks and mustard powder into a homogeneous mass.
2. Gradually add vegetable oil to them.
3. Remove all the zest from the lemon and add it to the bowl with the dressing. Pour half of the lemon juice there.
4. Pour in dried parsley, salt, sugar, season with black pepper and mix everything thoroughly.
5. Pour the prepared sauce over the salad just before serving.

Seafood salad is a win-win option for a holiday that can surprise guests with excellent taste. It is prepared simply, quickly, and looks incredibly impressive! And seafood is also very useful. In short, there are many reasons to adopt seafood salad recipes.

Very easy to prepare

Squid, shrimp, mussels, scallops and octopus used to be considered a delicacy, but now they are increasingly appearing in daily menu... You don't have to live on the coast to taste all this: seafood can be bought in any major supermarket. You can cook anything you want from seafood (soup, main course), but the easiest way is to make a "sea" salad.

The benefits of seafood

Seafood - incredible useful product, moreover, dietary. Seafood has more protein than meat and is much easier to digest. You can enjoy seafood as often as you want, discarding fears about harm to your figure. Diets based on squid, mussels, shrimp meat are considered the most useful.

From seafood you can get polyunsaturated fatty acids, all vitamins and microelements important for the body. Regular consumption of seafood has a positive effect on health, and even on appearance... The table will tell you more about their benefits.

Table - The benefits of seafood for the body

To get the most out of your meals, mix different seafood in your meals. It is not necessary to buy a ready-made mixture (as a rule, it is not of the best quality): make a “cocktail” yourself.

3 secrets of a delicious dish

Making a seafood salad at home is easy: add any ingredients to seafood, season it - and you're done. But if everything is so simple, why doesn't it always turn out delicious? To avoid culinary blunders, remember three secrets.

1. Proper preparation of seafood. Before seafood is added to the salad, it is exposed to heat treatment... You cannot cook and fry them for a long time: this makes the tender meat tough and tasteless. Fresh mussels and squid cook in five minutes, shrimp will be ready in six to ten minutes (depending on size).
2. A successful combination of ingredients. Of course, daring experiments are encouraged in the kitchen, but only if you are confident in your culinary skills. Otherwise, stick to classic combinations. Seafood goes well with each other, harmoniously "sounds" with tomatoes, avocado, arugula, lettuce. If according to the recipe you need to add onions, take only sweet varieties or replace with delicate leeks.
3. Choice of gas station. The salad combines fresh vegetables and seafood? A win-win dressing is olive oil and lemon juice. Do you like Asian notes? Then definitely soy sauce! You can make a mayonnaise dressing: it will emphasize the delicate "sea" taste.

If you are using frozen seafood for your salad, make sure it is really raw before cooking it. It is enough to defrost boiled-frozen seafood, simmer in a pan or boil in boiling water for literally two minutes.

Seafood salads: recipes without mayonnaise

Recipes for salads with seafood and arugula without mayonnaise dressing will appeal to those who follow the figure and adhere to proper nutrition... The dish turns out to be low-calorie, but satisfying. Greens, vegetables, seafood - such combinations provide lightness and fresh taste.

With avocado

Peculiarities. The recipe for seafood and avocado salad can be adapted to suit any seafood, but shrimp meat is best combined with this vegetable. The salad is prepared quickly - in ten minutes you can serve it on the table. For the dish, you can use shrimp meat in brine: it will turn out even faster. The recipe will become a real "magic wand" in case of unexpected guests.

You will need:

• shrimp meat - 200 g;
• avocado - one piece;
• iceberg salad - the amount at your discretion;
• soy sauce - a teaspoon.

Cooking steps

1. Boil seafood. Boiled ice cream can be simply defrosted.
2. Tear the lettuce leaves with your hands. Place in a deep container.
3. Cut the avocado into wedges.
4. Connect the components. Season with soy sauce.

Love unusual tastes? Add sliced ​​orange slices to this set of ingredients, but don't go overboard with the amount.

With arugula

Peculiarities. Diet recipe salad with seafood and arugula will appeal to those who follow their figure. For the dish, choose seafood to your taste. Instead of arugula, you can take any salad plant, but with "mustard grass" it turns out tastier.

You will need:

• seafood - 300 g;
• arugula - a small bunch;
• cherry - six pieces;
• cheese "Edam" or other - 40 g;
• lemon juice - one teaspoon;
• balsamic - one teaspoon;
• olive oil - three tablespoons;
• pepper, salt - to taste.

Cooking steps

1. Fry the seafood in a skillet until tender. Keep the boiled ice cream on the fire for no more than three minutes, so as not to get "rubber".
2. Cut the cherry in half.
3. Put the washed arugula, seafood, cherry tomatoes, grated cheese in a salad bowl.
4. Mix lemon juice, balsamic, oil. Pour the dressing over the ingredients. Stir right before serving.

Fry a clove of garlic in a skillet, and then fry the seafood in this oil for a more piquant taste.

With vegetables

Peculiarities. The recipe for seafood and vegetable salad is easy to adapt to the ingredients in the refrigerator. Any combination of seafood and vegetables is delicious.

You will need:

• seafood - 300 g;
• red onion - one head;
• Bulgarian pepper - one piece;
• tomatoes - two pieces;
• olives - one handful;
• lemon - half of the fruit;
• olive oil - two tablespoons;
• greens - a small bunch;
• salt, ground pepper - to taste.

Cooking steps

1. Cut vegetables: onions - half rings, peppers - into strips, tomatoes - into cubes.
2. Boil seafood. Combine them with vegetables, salt.
3. Add olives to the salad bowl. Any greens on request.
4. Combine the juice of half a lemon with oil. This is a gas station.

You can use balsamic as a dressing. It emphasizes the taste of seafood, allows them to fully reveal their "sea" notes.

With Chiken

Peculiarities. Hearty dish that does not harm the figure. Step by step recipe seafood and chicken salad allows the use of any seafood, but the shrimp-squid “duet” “sounds” especially advantageously in this salad. Many people are afraid to combine seafood and meat, but chicken and seafood is a culinary classic, found in many dishes, such as paella.

You will need:

• seafood - 200 g;
• chicken fillet - 200 g;
• cherry - three pieces;
• leaf lettuce - a small bunch;
• red onion - one head;
• olive oil - by eye;
• lemon juice - to taste;
• spices - optional.

Cooking steps

1. Fry the seafood. Place on a napkin so that the oil is glass.
2. Fry the diced chicken. Use whatever seasoning you like.
3. Tear the lettuce leaves, cut the onion into rings, cut the cherry into halves.
4. When the seafood and chicken have cooled, combine everything in a deep container. Add lemon juice to your taste, season with oil.

Vegetable lovers can add to the ingredient list cauliflower... The inflorescences cut in half must be fried. The salad will be even tastier!

Warm

Peculiarities. A dish with a bright, memorable taste. The recipe for a warm seafood salad is easy to repeat. You can choose seafood yourself or buy a ready-made mix product.

You will need:

• seafood cocktail - 300 g;
• tomatoes - two pieces;
• large bell pepper - one piece;
• olive oil - three tablespoons;
• lemon juice - a couple of drops;
• greens - optional;
• spices to taste.

Cooking steps

1. Fry the thawed seafood in a frying pan - literally a couple of minutes, so as not to become "rubbery". You can use any spices - salt, Provencal herbs, ground pepper.
2. Cut vegetables into wedges, drizzle with oil. Send to a preheated oven (temperature - 200 ° C). Baking will take about ten minutes.
3. Combine the ingredients. Add greens if you wish.
4. Combine the oil and lemon juice and the dressing is ready.

The main difficulty in cooking warm salads- serve until everything has cooled down. Advice from housewives: prepare "warm" ingredients in parallel.

Two holiday options with mayonnaise dressing

For the holidays, seafood salads are usually prepared with mayonnaise dressing. If you are mindful of your diet, make the sauce yourself. The process does not take long: you just need to beat the yolks with olive oil, mustard and lemon juice. No desire to "mess around" at all? Alternatively, you can use sour cream or yogurt.

Try to modify with the help of seafood a salad familiar from childhood with crab sticks: Combine Chinese cabbage, favorite seafood, whites, yolks, corn and mayonnaise dressing with them. Some housewives add rice instead of Chinese cabbage - it turns out no less tasty.

With pineapple

Peculiarities. The salad is very tender due to the combination of products. The dish will not go unnoticed on the festive table.

You will need:

• shrimp meat - 250 g;
• canned pineapple - half a can;
• boiled eggs - two pieces;
• mayonnaise to taste;
• salt - on the tip of a knife;
• greens - not for everybody.

Cooking steps

1. Boil seafood until tender, peel, put in a salad bowl. If the crustaceans are large, you can cut them.
2. Chop the rest of the ingredients in any shape you like.
3. Connect all components and refuel.

You can add grated to the salad processed cheese or a hard cheese variety available in the refrigerator, with which the consistency and taste will be softer.

With red caviar

Peculiarities. Option festive salad to surprise guests. The ingredients can be laid out in layers, as in the recipe, or everything can be mixed and served in tartlets.

You will need:

• red salted fish - 300 g;
• squid - 300 g;
• red caviar - one can;
• canned corn - half a can;
• boiled egg - five pieces;
• mayonnaise sauce to taste.

Cooking steps

1. Prepare the squid: boil, remove the foil, cut into thin strips.
2. Grate whites and yolks separately.
3. Cut the fish into cubes.
4. Lay the ingredients in layers: squid - yolk - corn - salmon - protein - caviar. Do not forget to smear each layer with sauce.

A salad that combines seafood and caviar is usually called "Royal" or "Royal", because this dish is definitely not for every day. There are many options for Tsarskoye salad: housewives use different seafood, add cucumbers, processed cheese, potatoes to them, but caviar is a prerequisite.

Experienced housewives advise keeping a jar of mussels in oil in the refrigerator. So you can prepare a seafood salad at home in just a matter of minutes, which is very helpful if guests are on the doorstep. Mussels from a jar, leaves of any salad, cherry tomatoes - and you are ready to serve exquisite dish.

Reviews: "Try with squid and shrimp"

Last year in Riga I tried awesome salad: boiled shrimp + grapes (remove the seeds) + dill + mayonnaise. Mmm, I was gorging !! Try it!

labtec, http://club.passion.ru/obmen-retseptami/salaty-moreproduktov-t64577.html

Seafood (squid, shrimp, octopus, mussels, you can use a set of 2 sets, not less) cook until tender, cool. Peel 2 avocados, cut into cubes. Fill with dressing. Preparation of the dressing - mix the juice of 1 lemon with 3 tablespoons of sugar and salt (1-3 teaspoons), press the garlic to taste (2-4 cloves) with a garlic press, beat the whole mixture with a whisk, gradually pour in the olive oil there, stir again. Ground black pepper to taste. Greens to taste. Refuel, let it brew a little. Very tasty. I once bought a mango instead of an avocado by mistake. So with mango salad is much tastier for me. Now I buy 2 mangoes, peel the skin, take out the bone and cut into cubes. Add another 1-2 cans of olives (drain the water by throwing in a colander).

* dragonfly-168 *, https://www.u-mama.ru/forum/family/cook/435172/index.html#mid_10986472

Try squid, shrimp, fresh carrots and an egg. Boil shrimps and squids. Peel the shrimps, cut the squid into strips, grate the carrots, preferably in strips, and boil and cut the eggs too. Season the salad with mayonnaise and salt to taste. You can also add cheese, the salad turns out even more tender. Enjoy your meal.

Elena, https://agulife.ru/community/nash-dom/uvlecheniya-i-hobbi/post/salat-iz-moreproduktov32577

Peeled boiled prawns, bell peppers (sweet) and apples. Everything is roughly equal. You can season with olive oil and add a little salt. We have been making this salad for several years, we love it very much.

LikaS, https://forum.materinstvo.ru/lofiversion/index.php/t424222.html

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