Toast la Tea Seafood Salad
Recipe GLPR39a5c3e65e070d
A vibrant Southeast Asian-inspired seafood salad combining tender squid and shrimp with crisp vegetables, fresh herbs, and a tangy homemade garlic fish sauce dressing. This light, protein-rich salad delivers bold flavors with lemongrass, garlic, and a hint of citrus, perfect as a fresh and satisfying meal.
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Ingredients
1 pound Asian salad mix
1 Cucumber, chopped
1 Tomato, cubed
¼ cup Roasted peanuts, chopped
1 bunch Green onions, chopped
¼ pound Squid, chopped
¼ pound Shrimp, small or cut into bite-sized pieces
2 stalks Lemongrass stalks
¼ cup Fish sauce
1 tablespoon Sugar
6 cloves Garlic cloves, minced
¼ Lemon, juiced
Directions
Prepare the seafood: Bring a pot of water to a boil. Add the lemongrass stalks and allow them to infuse the water for 1 minute. Add the squid and cook for 2-3 minutes until tender and opaque, reaching an internal temperature of 145F. Using a slotted spoon, remove the squid and set aside.
In the same boiling water, add the shrimp and cook for 1-2 minutes until they turn pink and opaque, reaching an internal temperature of 145F. Drain and set aside to cool slightly. Discard the lemongrass stalks.
Make the garlic fish sauce dressing: In a small bowl, combine the minced garlic, fish sauce, sugar, and lemon juice. Stir well until the sugar dissolves and the flavors blend together. Let it sit for 1-2 minutes to allow the garlic to infuse the dressing.
Arrange the Asian salad mix on a large platter or divide among serving bowls. Top with the chopped cucumber, tomato cubes, and chopped green onions.
Place the cooked squid and shrimp on top of the vegetables. Drizzle the garlic fish sauce dressing evenly over the salad.
Garnish with the chopped roasted peanuts. Toss gently before serving to combine all ingredients and distribute the dressing evenly.
