Christmas Seafood Salad is a mouth-watering medley of succulent seafood, crisp veggies, and a tangy dressing that will make your taste buds dance with joy. This colourful and nutritious dish is sure to be the star of your holiday table.
About the Recipe
If you’re looking for a show-stopping dish to impress your guests this Christmas, this seafood salad is a must-try. It combines the best of the ocean’s bounty with the vibrant flavours of the season, resulting in a truly unforgettable experience.
Why You’ll Love This Recipe
Imagine biting into tender fish, juicy shrimp, and briny clams, all nestled among crisp vegetables and drizzled with a tantalizing dressing. It’s a symphony of textures and flavours that will transport you to a seaside paradise. Plus, it’s a refreshing change from the usual heavy holiday fare.
Christmas Seafood Salad
Cooking Tips
For best results, use the freshest seafood you can find. Ask your fishmonger for recommendations on what’s in season. Also, be sure to cook the seafood gently to preserve its delicate flavor and texture.
Serving and Storing Suggestions
This salad can be served as a main course for 4 people or as a side dish for 6-8. It’s best enjoyed immediately after assembling, but any leftovers can be stored in the refrigerator for up to 2 days. (Total prep time: 30 minutes)
Similar Recipes
- Shrimp Avocado Salad
- Tuna Nicoise Salad
- Seafood Ceviche
- Grilled Salmon Salad
Nutrient Benefits
Packed with lean protein from the seafood, this salad is also loaded with vitamins, minerals, and antioxidants from the vibrant veggies. It’s a nutritional powerhouse that will leave you feeling energized and satisfied.
Christmas Seafood Salad
Ingredients
- 1 Carrots (large, peeled, sliced)
- 1 cup Green Beans (trimmed, halved)
- 1 cup Cauliflower (chopped)
- 1 cup Potatoes (chopped)
- 1/2 cup Green Capsicums (chopped (optional))
- 1/4 cup Dry White Wine
- 1 cup Fish Fillets (skinless, chopped)
- 1 cup Shrimps (peeled, deveined)
- 3/4 cup Clams (scrubbed)
- Lemon Wedges
- Salt as per taste
- Black Pepper Powder (a pinch)
- Coriander Leaves (few, chopped)
For the dressing:
- 1 1/2 tbsp White Wine Vinegar (or plain vinegar)
- 1 clove Garlic (minced)
- 1 tsp Rosemary Leaves (finely chopped)
- Zest of 1 small Lemon (grated)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Extra-Virgin Olive Oil
Instructions
- Heat a pan of salted water over medium flame and bring to a boil.
- Add the vegetables and cook for 5 minutes, until tender.
- Remove and transfer the vegetables to a bowl. Do not discard the water.
- Add the white wine to the water and simmer for a minute or two.
- Add the fish fillets and cook for 5 minutes.
- Remove the fillets and keep aside.
- Add the shrimps and clams.
- Cover the pan with a lid and cook until all the clams have opened and shrimps are cooked, about 5 minutes.
- Discard any unopened clams and transfer the shrimps and clams to the plate.
- Arrange the cooked vegetables on a large plate and place the seafood on top.
- Mix all the dressing ingredients and whisk well.
- Drizzle the dressing on top of the seafood.
- Garnish with the lemon wedges and coriander leaves.
- Serve.
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Frequently Asked Questions
Can I substitute the clams with another seafood?
Without a doubt. If you’re not a fan of clams or can’t find them fresh, you can easily swap them out for scallops, mussels, or even more shrimp or fish. The beauty of this salad is its versatility.
Is it okay to use frozen seafood?
While fresh seafood is ideal, high-quality frozen seafood can work in a pinch. Just be sure to thaw it properly and pat it dry before cooking. The texture may not be quite as delicate as fresh, but it’ll still be delicious.
Can I make this salad ahead of time?
For the best flavor and texture, it’s recommended to assemble the salad just before serving. However, you can prepare the components (cooked veggies, seafood, and dressing) in advance and refrigerate them separately until ready to assemble.
What type of wine is best for the cooking liquid?
A dry, crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully in this recipe. It adds a subtle depth of flavor without overpowering the delicate seafood.
Can I make this salad vegan or vegetarian?
While this particular recipe is centered around seafood, you could without a doubt adapt it to suit a vegan or vegetarian diet. just omit the seafood and substitute with plant-based protein sources like tofu, tempeh, or hearty beans and lentils.
