Seafood Salad

Start your next dinner party with this vibrant seafood salad.

The ingredient of Seafood Salad

• 3 cups mixed fresh herb leaves mint basil parsley
• 1 lime rind finely grated
• 1 garlic clove crushed
• 1kg baby squid hoods cleaned scored cut into 4cm pieces tentacles reserved
• 1 tablespoon extra virgin olive oil
• 1 celery heart thinly sliced leaves reserved
• 1 small red onion thinly sliced
• 500g mixed baby tomatoes halved if large
• 4 radishes thinly sliced plus extra halved
• 1 5kg cooked prawns peeled deveined tails intact
• 3 small truss tomatoes halved
• 80ml 1 3 cup extra virgin olive oil
• 60ml 1 4 cup lime juice
• 1 1 2 tablespoons white balsamic vinegar
• 1 2 teaspoon caster sugar

The Instruction of seafood salad

• preheat oven to 180c 160c fan forced line a baking tray with baking paper
• for the dressing place the tomato cut side down on prepared tray drizzle with 2 tsp oil season roast for 25 minutes or until tender transfer to a sieve set over a bowl use the back of a spoon to push through the sieve to extract juice discard solids combine the lime juice vinegar sugar 1 3 cup tomato puree and remaining oil in a bowl season well reserve 1 4 cup of the dressing
• finely chop 2 3 cup of the fresh herbs combine the chopped herbs rind garlic and reserved dressing in a bowl combine the squid and oil in a separate bowl season
• preheat a barbecue or chargrill on medium high cook the squid turning for 2 minutes or until just cooked through add to the herb mixture toss to coat
• combine the celery celery leaves onion tomato radishes prawns squid mixture remaining herbs and half the dressing in a bowl toss to combine transfer to a plate serve with remaining dressing on the side

Nutritions of Seafood Salad

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