Italian Seafood Salad Recipe -- DAM That's Good!

mixed seafood

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and neutral in flavor.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Pickles provide a similar tangy flavor at a lower cost.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

White onion is more affordable and still adds flavor.

Start by preparing the vegetables. Use the internal ribs of the celery for tenderness and cut them into eighth-inch thick half moons.

Chop the yellow and orange bell peppers and add them to the bowl with the celery.

Remove the membrane and seeds from the fresno chili, then finely julienne it and dice it into small pieces to avoid large bites of heat.

Slice the zucchini into eighth to quarter-inch thick rounds or half moons.

Trim the fennel, removing the core, and slice it thinly, including some fronds for flavor.

Slice the red onion into thin half rings.

Chop about half a cup of flat leaf Italian parsley.

Add the chopped vegetables to a large mixing bowl along with the canned cannellini beans.

Prepare the seafood: clean the bay scallops, removing any tough muscle if present, and cut larger ones in half for uniformity.

Use 51 to 60 count shrimp, which means there are 51 to 60 shrimp per pound, and clean them as needed.

For the squid, cut the larger tentacles into smaller pieces if desired, or leave them whole for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens