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Ono Seafood Salad

What to do with leftover frozen seafood you bought to prepare Bouillabaisse. Why, a salad of course. This works with shrimp alone or calamari alone or even some leftover cooked fish fillets. Tangy delicious!


Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: | Ready In: 15-20 minutes
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2 lbs. assorted seafood (shrimp, calamari, tako), defrosted, drained

1 small onion, chopped

1 lemon, peeled, segments chopped

1 medium tomato, chopped

1 (6 oz. ) can sliced black olives, drained

½ bunch parsley, coarsely chopped

Dressing:

1 clove garlic, grated

½ c. fresh lemon juice

¼ c. vegetable oil

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. freshly ground black pepper

Pinch crushed red pepper flakes

Dash Tabasco sauce

 


how to serve:

In a mixing bowl; toss together seafood, onion, lemon, tomato and olives. In a mixing bowl or dressing jar; combine dressing ingredients well. For service, drizzle with dressing; garnish with parsley. Serves 8-10.

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