This seafood salad recipes are very popular in Europe. Mediterranean (Balkan) cuisine is one of the healthiest in the world, this food contains large amounts of fish, olive oil and spices that are conducive to man’s health.
Beans, sweet corn and tuna salad
Add chopped garlic and olive oil in bowl. Squeeze lemon juice.
Cut the cucumber, onion, cherry tomatoes and add to the bowl.
Cook the beans, or take from cans. Drain beans, sweet corn, tuna and add in remaining vegetables.
Season with salt and pepper to taste, mix all together.
Put briefly in the refrigerator.
2 cloves garlic
60 ml extra virgin olive oil
1 cucumber (150 g)
1 onion (60 g)
220 g tomatoes (cherry tomatoes)
1 white beans (800 g)
180 g sweet corn
1 tuna cans in own juice (160 g)
black pepper ground
1 tablespoon chopped parsley
Fried mackerel seafood salad recipes
Fry the fish over medium heat then mackerel clean of bones and finely chop. Boil egg, rice and sweet corn.
Cucumber cut into cubes. Add salt to taste but be carefully because the soy sauce is salty.
All the ingredients mix.
From oil and soy sauce make topping and then pour it over the salad.
250 g fried mackerel
1 cup brown rice
1 cup sweet corn
1 boiled egg
3 medium pickled gherkins
1 teaspoon olive oil
1 teaspoon soy sauce
Seafood salad with sea fish sticks
Wash the lettuce, squeeze, cut and put in a bowl. Fish sticks cut to pieces and in the hot oil fry with finely chopped garlic. In a bowl with lettuce add fried fish sticks. Then grate the cheese in a bowl and gently stir. Whisk a little sour cream, add salt and pepper and pour over the mixture.
It is delicious and very light seafood salad.
9 fish sticks
1 large green salad
120 g of cheese
1 cup sour cream
2 cloves garlic
Mixed seafood salad recipes
Rice and sweet corn cook and chill. At a little olive oil fry finely chopped 4 cloves garlic when get nice smell you add the seafood and rosemary. Add a little white wine and cook for about 5 minutes.
Shelter from the heat, add the remaining garlic finely chopped, pour a little olive oil, sprinkle with a little parsley and leave to cool.
In a salad bowl add finely chopped onion, salt, pour olive oil, little balsamic vinegar and leave a few minutes to rest then add the rice, sweet corn, seafood, cherry tomatoes, olives (chopped into quarters), capers (finely chopped), parsley (coarsely chopped). All mix well then pour over with the olive oil and add a little lemon juice.
Leave this seafood salad in the fridge to cool and serve with toast.
370 g of seafood
1 cup of rice
200 g of sweet corn
1 small onion
70 g black olives
1 tablespoon capers
7 cloves garlic
1 bunch parsley leaf
some fresh rosemary
lots of olive oil
salt and pepper
lemon juice to taste