Italian Seafood Salad (Insalata di Mare)
The bright, lemony Christmas Eve classic: tender shrimp, calamari, scallops and mussels marinated with celery, olives, garlic and parsley. Make it ahead; it tastes even better the next day.
Ingredients
- 1 lb Shrimp, peeled
- 1 lb Calamari rings and tentacles
- 1/2 lb Bay or sea scallops
- 1 lb Mussels, scrubbed
- 3 stalks Celery, thinly sliced
- 1/2 Red onion, thinly sliced
- 1/2 cup Castelvetrano olives, sliced
- 3 cloves Garlic, minced
- 1/3 cup Extra-virgin olive oil
- 3 Lemons
- 1/2 cup Fresh parsley
- pinch Red pepper flakes
Directions
- Poach calamari in salted simmering water 1 minute, shrimp 2 minutes and scallops 2 minutes; steam mussels open and remove from shells. Cool.
- Whisk olive oil, lemon juice, garlic, pepper flakes and salt.
- Toss seafood with celery, onion, olives, parsley and dressing.
- Chill at least 2 hours (up to 1 day). Serve cold with lemon wedges.
Calorie breakdown
Per serving: olive oil 80 · shrimp 60 · calamari 50 · scallops 31 · mussels 25 · olives 19 · veggies & lemon 10
💡 Lighter tip: Already one of the lightest holiday dishes. Serve it in lettuce cups for a fun appetizer.
Helpful for this recipe
Glass serving bowlShop on Amazon →Citrus juicerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →