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3 medium lemons, divided
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⅔ cup extra-virgin olive oil
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½ cup chopped fresh flat-leaf parsley
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2 teaspoons chopped fresh oregano
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2 cloves garlic, grated
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½ teaspoon salt
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½ teaspoon crushed red pepper
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2 tablespoons white vinegar plus 1/2 cup, divided
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1 medium fennel bulb, cored and very thinly sliced
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1 cup thinly sliced red onion
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16 cups water
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1 pound peeled and deveined medium shrimp
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1 pound large scallops
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½ pound squid (tubes), cleaned and sliced into 1/4-inch rings
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1 (4.2-ounce) can smoked mussels in olive oil, drained
Seafood Salad
This seafood salad features poached shrimp, scallops and squid bathed in a punchy vinaigrette with thinly sliced onion and fennel for bite and crunch. For super-thin veggies, use a mandoline for slicing.
Nutrition Information
271
Calories
30g
Carbohydrates
22g
Protein
642mg
Potassium
4g
Fiber
3g
Sugar
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