This refreshing seafood salad features calamari and shrimp tossed in a delicious lemon viniagrette.
Ingredients
How to Make It
- In a sauté pan, heat 1 tablespoon extra-virgin olive oil over medium high heat. Add in the calamari rings and baby shrimp and cook, stirring frequently until cooked through, about 2 minutes. Remove from heat and cool completely.
- In a small mixing bowl, whisk together remaining 2 tablespoons extra-virgin olive oil, lemon juice, white balsamic vinegar, parsley, and basil.
- Place cooled seafood in a serving bowl and drizzle with dressing. Stir gently to combine and season to taste with salt.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 200 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 1.5 g 8% |
Trans Fat g |
Cholesterol 270 mg 90% |
Sodium 470 mg 8% |
carbohydrates 5 g 4% |
Dietary Fiber 1 g 3% |
Sugars 1 g 1% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |