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Seafood Salad with Lemon Dill Vinaigrette and Local Organic Salad Greens

4
Salads
30 minutes

Characteristics

Dairy Free Gluten Free

Nutritional Facts Per Serving

302
Calories
31 g
Protein
16.8 g
Carbs
3.3 g
Fibre
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 302
  • Fat 12.7 g
    • Saturated   1.9 g
    • + Trans 
  • Cholesterol 191 mg
  • Sodium   381 mg
  • Carbohydrate 16.8 g
    • Fibre   3.3 g
    • Sugars  
  • Protein 31 g
    • Vitamin A 29 %
    • Vitamin C 150 %
    • Calcium 12 %
    • Iron 39 %

Method

Steam scallops and mussels until just cooked, and then cool to room temperature. Combine the lemon zest and juice, garlic, oil, sugar and dill in a bowl. Gently toss in the seafood, bell pepper, tomatoes, red onion, salt and pepper. Cover and marinate in the fridge 30 minutes. Divide and arrange salad greens on four chilled plates. Artfully arrange seafood mixture in the centre and serve.

Serving Suggestions

Slices of dark rye bread would go nice with this salad. So would a sprinkle, tableside, of coarse sea salt and freshly cracked black pepper.

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