Toast la Tea Seafood Salad

Name: Toast la Tea Seafood Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Thai
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

Recipe GLPR39a5c3e65e070d

Thai

Salad

20 min

94 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Lemongrass and fish sauce require a stop at an Asian market—neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger reliably stock them in Charlotte—adding real errand time to a weeknight. The seafood (squid and shrimp) is available at most chains but costs $12–16 per pound, making this a $15–20 dish for six servings, roughly $2.50–3.50 per plate before vegetables and peanuts. The stated 20 minutes is honest if seafood arrives cleaned; raw squid and shrimp need 5–10 minutes to prep, and the salad itself demands no cooking, just assembly and a quick toss. This is a fresh, light meal that does not reheat well—save it for same-night eating—but the peanuts, tomato, and cucumber are Southern-familiar, and shrimp especially fits the Carolina coast connection.