This salad is simple and calm, built around tender seafood, crisp vegetables, and a light citrus dressing. It works when you want real food without turning the kitchen upside down.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Servings
2
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Ingredients
Instructions
- Bring a small pot of salted water to a gentle boil.
- Add the seafood and cook briefly until just tender, then drain and let it cool slightly.
- Slice the cucumber into thin half-moons.
- Cut the red onion into very fine slices.
- Place the salad leaves, cucumber, onion, and seafood in a large bowl.
- Drizzle with olive oil and lemon juice.
- Add lemon zest, salt, and black pepper.
- Toss gently and finish with fresh parsley.
Tips (changed perspective – lunchbox / next-day meal)
This salad travels well. Keep the dressing mixed in from the start so the flavors settle, and store it chilled for up to a day for an easy next-day lunch.
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