Seafood is often praised for its abundance of beneficial nutrients such as omega-3 fatty acids, low saturated fat content, high-quality protein, and rich array of vitamins and minerals. However, it’s important to be mindful of potential risks associated with certain metals, like mercury, which can accumulate in fish and seafood.

Our seafood salad is a solution to this dilemma. The secret lies in Moderation and Variety. By incorporating a diverse range of seafood in small amounts, our salad offers a wholesome and flavourful dish that balances health benefits with safety considerations. Hope you will experience this delicious harmony in every bite of our seafood salad.

Seafood Salad

Ingredients:

2 medium turnips

2 medium carrots

250g/8.5oz frozen baby peas

1 small red onion

300g/10oz prawns or shrimps

2 baby squids

3 eggs

1 can of crab meat (approximately 3 tbsp)

15g/0.5oz fresh dill

*salted water: 2 cups of water and 1 tsp of salt

Dressing:

1 egg

3 tbsp lemon juice

1/2 tsp sea salt

2 cloves garlic

A pinch of cayenne pepper

1 tsp Worcestershire paste

150ml/5oz light olive oil

*a tall jar where a stick blender will freely fit

Method:

1. Boil turnips and carrots for 35 mins. Let it cool.
2. Make a dressing: put all ingredients in the jar in the order they are listed under Dressing. Leave for 5-10 minutes, for all ingredients to have an even temperature. Then use the stick blender on high speed from the bottom and slowly move upwards. Mix it all with working blender until the dressing is consistent in colour and thickness.
3. Boil eggs for 7-8 minutes. Put them in the cold water.
4. Wash peas in hot water. Then pour the boiling water over the peas in the bowl. Leave it covered for 10 minutes.
5. Peel the calamari (squids) films and dice into 1cm/0.5in squares. Once all cut, put them into the salted boiling water on high heat for 1 minute. Using a skimmer or a mash strainer remove the calamary pieces immediately to cool down. Reuse the same water for prawns, if they are raw. Put the prawns into salted boiling water, switch off the heat.  As they change to pink remove to cool down. Dice the the seafood and add all to a large bowl.
6. Peel turnip and carrots. Dice into pieces just slightly larger than peas and add all to the bowl.
7. Finely dice onion and add to the bowl.
8. Drain peas, rinse in the cold water and add to the bowl.
9. Peel and dice the eggs. Chop the dill. Add all to the bowl.
10. Mix the crab meat with the half of the prepared dressing, then incorporate it with the salad thoroughly mixing with a large spoon. Transfer the salad into the serving bowl.

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