Grilled Seafood Salad with Thai Basil Salsa Verde

Grilled Seafood Salad with Thai Basil Salsa Verde

  • Preparation 25 min
  • Cooking 8 min
  • Servings 4

We laid down the beat with grilled calamari, shrimp and mussels marinated with a dash of fish sauce, a sprinkle of turmeric and a generous squeeze of lime. Topped with a zesty, herby salsa verde, crisp, thinly sliced fennel, tomato wedges and baby potatoes, it’ll carry you to a breezy beachside with every bite.

Featured in RICARDO Magazine SUMMER 2018 (p. 65)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

  • Salsa Verde

    • 1 cup (30 g) Thai basil leaves
    • 1 cup (30 g) cilantro leaves
    • 1/4 cup (60 ml) vegetable oil
    • 3 tbsp (45 ml) lime juice
    • 2 tbsp (30 ml) water
    • 1 green onion, cut into chunks
  • Seafood and Vegetables

    • 2 lb (900 g) mussels, cleaned
    • 1/2 lb (225 g) medium shrimp (31–40), peeled and deveined
    • 4 small calamari, cleaned
    • 1 tbsp (15 ml) vegetable oil
    • 1 tbsp (15 ml) lime juice
    • 2 tsp (10 ml) fish sauce (nuoc-mam)
    • 2 tsp turmeric
    • 1 fennel bulb, thinly sliced on a mandoline
    • 2 cups (400 g) new potatoes, cooked
    • 2 green onions, sliced
    • 1 tomato, cut into wedges
    • Thai basil leaves

Preparation

  • Salsa Verde

  • Seafood and Vegetables

Personal Note