Seafood Summer Salad | Cuban With A Twist | Episode 55

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is budget-friendly.

crab meat

🥗Healthier: chicken breast

💰Cheaper: imitation crab

Chicken offers a lean protein alternative, while imitation crab is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Marinate shrimp and scallops with 4 cloves of chopped garlic, olive oil, sea salt, and pepper; refrigerate for 20 minutes.

Slice calamari into smaller pieces. Dip calamari into prepared egg wash (beaten eggs) then toss into mixture of breadcrumbs and cracker meal. Refrigerate for 10 minutes.

Remove shrimp and scallops from refrigerator. Place on an aluminum pan with Zima tomatoes and broil for 5 to 7 minutes. (Make sure the shrimp is completely pink)

In a separate bowl or platter, add oranges, blueberries and mango to the baby arugula/spinach lettuce mixture; toss and set aside.

Heat a pan on medium heat. Add a teaspoon of butter, a teaspoon of vanilla extract, add sliced pear, cranberry/almond slices, sprinkle with cinnamon and drizzle honey. Toss until warm and add to salad.

Remove shrimp, scallops, and Zima tomatoes from oven.

Heat a pan with vegetable oil (approximately a 1/2 inch oil in medium pan enough to cover during frying process). Once heated, add calamari pieces until golden brown and crispy.

Remove calamari from oil and place on a paper towel to absorb excess oil and allow to cool.

Add shrimp, scallops, and tomatoes to salad mixture.

Top with calamari.

Drizzle with lemon, balsamic vinaigrette and olive oil. Top with some fresh grated Parmesan. Season with black pepper and a hint of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens