Refreshing Seafood Salad with Vibrant Beet Dressing
Refreshing Seafood Salad with Vibrant Beet Dressing
ABCD Salad Mix & Pulmuone Salad Mix Style – A Symphony of Seafood and Fresh Vegetables
Tired of the same old chicken breast? This vibrant seafood salad offers a refreshing change of pace with its medley of oceanic flavors and a beautifully colored, zesty dressing. The delicate sweetness of seafood combined with crisp vegetables and a bright, citrusy beet sauce makes for a light yet satisfying meal. Perfect for a revitalizing lunch or a light dinner.
Main Ingredients- 1 Squid
- 3 Shrimp (cocktail size)
- 30g Tofu
- 60g Mixed Salad Greens
- 2 Button Mushrooms
- 3 slices Jalapeño
- A pinch of fresh Rosemary
- A sprinkle of Oatmeal (for topping)
- 1 tsp Ginger Syrup
- 1 Bay Leaf
- 1 Tbsp Grated Parmesan Cheese
- 1 handful Ice Cubes
Vibrant Beet Dressing- 70g Beetroot
- 1/2 Lemon
- 10g Minced Garlic
- 15g Sugar
- 25g Water
- 25g Olive Oil
- 70g Beetroot
- 1/2 Lemon
- 10g Minced Garlic
- 15g Sugar
- 25g Water
- 25g Olive Oil
Cooking Instructions
Step 1
Prepare the salad greens. If using pre-washed greens, ensure they are thoroughly dried with paper towels. If washing fresh greens, rinse them well under cold water and pat them completely dry. Excess water can dilute the salad’s flavor.
Step 2
Wash the lemon thoroughly with baking soda to remove any residue. Zest the lemon peel using a microplane or fine grater. Then, cut the lemon in half and squeeze the juice. Set both the zest and juice aside.
Step 3
In a small pot, combine water, ginger syrup, and the bay leaf. Bring to a gentle boil. Once boiling, add the shrimp and blanch for just about 1 minute until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
Step 4
Remove the blanched shrimp from the pot. Add the squid to the same simmering water and blanch for approximately 1 minute, or until just cooked through. Overcooking will make the squid tough.
Step 5
Immediately transfer the blanched shrimp and squid into a bowl of ice water. This rapid cooling stops the cooking process, helps maintain their firm, ‘bouncy’ texture, and keeps them fresh.
Step 6
In a blender, combine the beetroot and the measured water. Blend until smooth. Add the minced garlic, lemon juice, and lemon zest to the blender. Blend again until well incorporated. Stir in the sugar until dissolved. Finally, slowly drizzle in the olive oil while the blender is running to emulsify and create a glossy dressing. Set the vibrant beet dressing aside in a bowl.
Step 7
Heat a small amount of olive oil in a skillet over medium heat. Slice the button mushrooms and sauté until golden brown and tender. Pat the tofu dry with paper towels, then pan-fry it in a little more olive oil until lightly golden on both sides. This adds a pleasant texture and nutty flavor to the tofu.
Step 8
While the fried tofu and mushrooms cool slightly, thinly slice the tentacles of the squid (if not already cut). Finely chop the jalapeño slices. These additions will provide a nice chew and a subtle kick of heat to the salad.
Step 9
Assemble your salad in a serving bowl. Arrange the shrimp attractively; you can slice them in half lengthwise after deveining. Place them evenly across the salad. Garnish with a few fresh rosemary sprigs. Add the sautéed mushrooms artfully, perhaps to mimic natural growth. Gently pat the squid dry and cut it into bite-sized pieces, then arrange it over the greens.
Step 10
Finally, sprinkle the toasted oatmeal over the fried tofu. The oatmeal adds a delightful crunch and a nutty depth of flavor that complements the other ingredients beautifully. You can also add a sprinkle of Parmesan cheese for an extra savory touch, if desired.
