Mark Bittman's Summer Seafood Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.7
  • Total Fat: 8.0 g
  • Cholesterol: 129.2 mg
  • Sodium: 246.6 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 23.6 g

View full nutritional breakdown of Mark Bittman's Summer Seafood Salad calories by ingredient
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Number of Servings: 4


    * 1 pound raw peeled shrimp, or scallops, conch or octopus
    * Juice of 2 lemons
    * Juice of 2 limes
    * Salt and pepper
    * 1 habanero pepper, seeded, stemmed and minced
    * 1 clove garlic, minced
    * 1 medium red or white onion, finely chopped
    * 1 avocado, diced
    * 15 or more cherry tomatoes, washed and halved
    * 1/2 cup chopped celery
    * 1 medium mango or peach, peeled and diced, optional
    * 1/2 cup cilantro leaves
    * 1 head iceberg or romaine lettuce, washed, dried and chopped


* 1. Cut shellfish into 1/2-inch dice and toss with citrus juice and some salt; cover and refrigerate for at least 2 hours. If you prefer, poach fish for a few minutes in simmering salted water until opaque, then proceed. You can reduce marinating time to 10 minutes, though more will not hurt.
* 2. In bowl, add seafood to remaining ingredients except lettuce; toss, then taste and adjust seasoning. Divide lettuce among 4 bowls; sprinkle it with salt and pepper. Spoon a quarter of the seafood mixture over each portion of lettuce; serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.

TAGS:  Fish | Dinner | Fish Dinner |

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