Seafood Salad

This is one of my all-time favourites. It’s so fresh, bursting with protein and omega-3 acids. Seafood is generally considered to be a low-calorie protein source. Most low-fat species of fish (most white fish) contain less than 100 calories per 85 gram cooked portion, and even fattier fish like mackerel and salmon have about 200 calories per serving. Seafood is a complete protein source and is easier to digest because seafood has less connective tissue than red meats and poultry.

Seafood Salad

Rich in vitamins, proteins and omega-3 acids this salad will keep you full and satisfied long after you’ve finished. 

The serving is based on two people – lunch/dinner, but it’s a true champion served as a starter as well. Then just make the portions smaller.

The key to success is to use quality, MCS labelled fish. It tastes SO much better and well it’s fair to the animals. 

  • 1 pack smoked salmon
  • 1 pack crayfish
  • 1 pack prawns
  • 1 small pot cottage cheese
  • 1 small pot drained yoghurt (I used Dorset, but you can use greek yoghurt – not low fat though)
  • 1/2 cucumber (organic, cut into thin sticks)
  • 10 Natoora Sicilian Datterini tomatoes (or any other rich flavour tomato sort)
  • 3 cm red onion (cut into very thin half moons)
  • 1 pack dill (20 g, finely chopped)
  • 5 large green asparagus (cut at an angle into thin slices)
  • 1 pack mixed leaves (aprrox 125 g)
  • seasoning (I recommend black, green and pink pepper + quality salt)
  • 1 unwaxed lemon
  1. Start by washing all the vegetables and salad. 
    Prepare all the vegetables – finish with the red onion so the other ingredients don’t absorb the flavour.    

  2. Cut the salmon into pieces approx 1 cm x 1 cm.

  3. Put salmon, crayfish and prawns in a large bowl and toss using your hands (this is the most gentle way to mix the delicate seafood)
    Wash hands and add about 1/2 cup cottage cheese, 1/2 cup drained yoghurt, dill and seasoning. Mix well. 

  4. On a large plate lay out the mixes leaves and “sprinkle” with the other veggies. Add the seafood mix with a spoon and garnish with extra dill.

  5. Serve with a lemon wedge and a slice of warm sourdough bread (bread is optional)

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