When I think “seafood salad”– I automatically think about mayonnaise doused imitation crabmeat slapped in-between some bread with salt and pepper. However, I have always been a major fan of real seafood; my stepfather is a fisherman and I am lucky enough to be able to eat seafood whenever I want. That being said, I am always looking for new recipes to try with them. This was the easiest, as well as tastiest, salad I have ever came across!
What you’ll need: Dressing:
3 Tablespoons white wine vinegar
1 large garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1 tbs sea salt
3 Med Carrots, peeled and sliced
1/2 lb of green beans
1/2 cup of white wine
3/4 lb of extra lg shrimp (peeled and deveined)
3/4 lbs of clams
Using a pot, add about 2 inches of water and bring it to a boil. Add salt, carrots, green beans, and cauliflower. Cook for about 5 mins then remove but keeping the water in the pot. Add the wine to the vegetable cooking water and adjust the heat until the liquid is barely simmering then add the shrimp and clams to the pot. Cover and cook until the clams have opened and shrimp turned orange. (about 5-6 mins). Whatever clams don’t open– throw away! Drain then add to the veggie mixture.
For the dressing, whisk the ingredients together and pour over your mixture– then toss like a salad! Serve as is and refrigerate leftovers. 🙂
I have been searching for a nice quick healthy lunch idea instead of the typical tuna mixed with spinach or buying some sort of wrap from Tropical Smoothie Cafe. In December, I bought Giada de Laurentiis’s “Feel Good Food” recipe book for smoothies and juice ideas but I found that she had a lot of good tips and recipes for meals too! Perfect!! I found this particular recipe for Kale and Mushroom wrap and wanted to try it out. It was delicious but I wanted to try this with Chard instead of Kale. Chard is used a lot in italian cooking and is filled with lots of Vitamin A. Here is my version of Chard and Mushroom Wrap.
Ingredients: 3 tablespoons olive oil
1/2 of and onion, chopped and diced.
1 medium leek, white and pale green part onl
8 ounces of mushrooms
1/2 teaspoon of kosher salt
1/2 freashly ground black pepper
1 (8 ounce) bunch of Swiss Chard
1/4 cup of Chicken broth (or veggie, if you want to go vegetarian)
1/3 cup of unsweetened dried cranberries
2 ounces of goat cheese, crumbled (1/4 cup), at room temp
5 eight inch wheat tortilla wraps.
Be sure to rinse thoroughly! Thinly slice the leek and coarsely chop the Chard.
In a large skillet, heat the oil on medium high then add the onion, leek, mushrooms, salt and pepper. Cook until they’re soft, about 6-7 minutes. Then add in the Chard and cook until they’re wilted, another 6-7 mins. Then add in the broth and cranberries and bring to a boil. Then remove from heat and add the cheese. Divide amongst wrap and enjoy!