Not only will this salad impress any seafood lover you serve it to, but it will give you a restaurant-quality Italian dining experience. The seafood is tender and practically melts in your mouth 🤤, while the sweetness of the tangerine and tanginess of the lemon takes this salad to a whole other level.
This refreshing seafood salad, with its octopus, shrimp and squid, is an easy way to remember warm summer days by the ocean.
Fresh herbs and a lemony vinaigrette spiked with ouzo dress this chilled seafood salad, the perfect offering to Mighty Poseidon, Lord of the Seas! The
Get this all-star, easy-to-follow Marinated Seafood Salad recipe from FoodNation with Bobby Flay
Squid is one of the most abundant forms of seafood in the global market, yet few Americans have ever enjoyed it in any other way...
Tender octopus is given a slight smokey flavor from grilling. The combination of fresh, crisp vegetables and a light dressing, created the most perfect Grilled Octopus Salad. It's easier than you may think to prepare and loads of fun!
The post of this dish is way overdue! I made this yummy Thai salad a couple weeks ago and didn't have a chance to share it until now. It ...
Dress your summer salads with this creamy, tangy homemade dressing! Delicious on grilled chicken too!
This salad is richer than all of us. She's stunning, she's sophisticated, she is the main character.
I love the idea of adding sweet fruit into a savoury dish! This recipe is full of so much flavour and is also quite affordable to make. Did you know 1kg of fresh and locally sourced squid will cost you $11AUD from the market? This dish will feed up to 6 people and if you want to stretch it out a little further serve with some rice
Italian Octopus Salad Recipe with Potatoes (Insalata Di Polpo)- The combination of flavors in this salad is beautifully balanced. The sweetness of the octopus, the earthiness of the potatoes, and the zing of the light lemon dressing create a harmonious blend that is refreshing and satisfying. A taste of my hometown! Enjoy.
How to make easy Yum Woon Sen, a spicy and tangy Thai glass noodle salad
Quick, easy, healthful, scrumptious, and comes together in 30 minutes. This is the salmon recipe you want in your arsenal. Perfect for any weeknight family meal but equally exquisite for company, this dish can be served warm, room temperature, or cold. Make it for one, two, or twelve; all the elements of the recipe scale effortlessly, from the sauce to the salad. The crisp and crunchy salad contrasts perfectly with the tender and lacquered salmon. It’s pictured here formally plated with mashed p
In Denmark, we eat a lot of smoked fish, and this kind of fish salad would be an obvious choice for lunch, served with rye bread or crisp bread. Inspired by the easy-going vibes of Scandinavian cooking, this no-fuss recipe brings together the goodness of smoked trout with zingy, fresh ingredients to create a delicious meal everyone will love.
The perfect salad for a Summer's day, this Thai Prawn, Mango & Avocado Salad with a zesty, creamy lime and coconut dressing is sure to be a crowd pleaser!
Some people think cilantro tastes like parsley dusted with Bar Keepers Friend; others love it so much they want to rub their snouts in it. I belong to the latter group. If a bunch of cilantro would hold up as a bouquet, I would have carried it at my wedding. I wish someone would market a cilantro tincture that I could dab behind my ears.I make this salad, which is about 75% cilantro, at the end of winter when I’m daydreaming of my summer herb garden, where I plant cilantro every spring—and every July, and again at the end of August. It grows quickly; I harvest it by the roots, and plant it again. Unlike other soft herbs like basil and tarragon that can withstand regular picking and keep on producing, cilantro is what we garden-nerds call a bolter. It speeds quickly to the harvest zone, pausing like a new teenage driver at a stop sign (the rolling stop) before rushing straight to seed. After the leaves begin to frill, the flavor is gone.So when I see cilantro sold with its roots still attached—and in the winter, this can only mean that I’m shopping my favorite Asian market in nearby Fargo, North Dakota—I snatch up a few bunches. Any place that sells root-bound cilantro understands that the pungent perfume concentrates in cilantro’s roots, runs like nectar up through the stems, and dissipates through the leaves. As if that’s not enough to earn my devotion, Asian markets also sell sushi rice and toban djan (Chinese chili bean paste), ingredients essential to making this powerhouse of a salad.Built on a lump of leftover rice, this dish comes together as quickly as a fire built in my wood stove. Chili paste for kindling, onions and peanuts stacked crosswise to burn, and tons of quick-fire cilantro on top. The lime juice is like lighter fluid here, setting the whole thing aflame—a false igniter that at the end of the winter I’m not averse to using.Feel free to throw something grilled on top of this cilantro bed and call it dinner, but truth be told, I prefer it the next day, cold from the fridge, eaten straight from its storage container.