Italian seafood salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.9
  • Total Fat: 5.0 g
  • Cholesterol: 63.5 mg
  • Sodium: 336.0 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 12.4 g

View full nutritional breakdown of Italian seafood salad calories by ingredient
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Introduction

Enjoy a heart friendly Italian light lunch in the tradtion of the Tuscan coastline. Here meddeterian flavours meld together for an easy to make dish. Cuttlefish looks like a large calamari (squid) and is often called seppia or tonato. You can use octopus or squid in its place if your unable to find it. Sarento lemons are the best lemon to use. Its flavor is un-matched by any other lemon in the world. Around Naples and Sarento, you'll find cut up lemon peel commonly in your salad. There is no bitterness. Bon Appitito Enjoy a heart friendly Italian light lunch in the tradtion of the Tuscan coastline. Here meddeterian flavours meld together for an easy to make dish. Cuttlefish looks like a large calamari (squid) and is often called seppia or tonato. You can use octopus or squid in its place if your unable to find it. Sarento lemons are the best lemon to use. Its flavor is un-matched by any other lemon in the world. Around Naples and Sarento, you'll find cut up lemon peel commonly in your salad. There is no bitterness. Bon Appitito
Number of Servings: 4

Ingredients

    Red Potato (or fingerlings), 500 grams
    Black Olives, 50 grams
    Olive Oil, 1 tbsp
    Lemon (juice of 1-2 lemons) Peel, 2 tbsp
    *Mollusks, cuttlefish, 250 grams
    2 ripe plum (roma) tomatoes
    Flat Parsley, 2 tbsp
    Bib lettuce (or ruccola) 500 grams
    salt and white pepper to taste

Directions

Boil potatoes til done (roughly 15 minutes). In skillet, saute diced cuttlefish in half of the olive oil until cooked (5 minutes). In large bowl add all the ingredients 9except lettuce) and mix.

This taste best chilled after the flavors have a chance to meld together. Spoon portions over a bed of bib lettuce or ruccola and serve.

Serve with a glass of Vernaccia (an Italian white wine from San Gimignano) followed with Italian granata (i like raspberry) or fresh fruit bowl.

Number of Servings: 4

Recipe submitted by SparkPeople user COSTELLOJK.

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