Warm Seafood Salad

This delicious salad takes inspiration from the cuisine of the French Riviera. The combination of the tomatoes with black olives and arugula all offer the bold distinct flavours of the Mediterranean – plus, there's no need for extra dressing thanks to the cooking juices from the seafood.
Warm Seafood Salad
YASMIN ALISHAV
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Serves

Serves 4

Total Time

15 Minutes

Ingredients

1 tbsp of butter
15ml of olive oil
1 tbsp of fresh thyme leaves, finely chopped
160g of cherry tomatoes, halved
70g of Kalamata olives, pitted and halved
454g of frozen seafood mix, defrosted (shrimp, scallop, squid)
14 tsp of unrefined sea salt
80g of baby arugula

Method

Step 1

In a large non-stick skillet, melt the butter over a high heat with the olive oil and thyme. When the butter starts to foam, add the tomatoes and sauté until they begin to wilt, about 2 minutes.

Step 2

Add the olives, seafood mix and salt to the pan, cover with a tight-fitting lid and cook until the seafood is done but still tender, about 5 minutes. Make sure not to overcook or it will become tough and rubbery. The seafood should still have a lot of cooking juices, and that is okay, as you will use them instead of a dressing.

Step 3

Divide the arugula into four serving bowls and pour some of the seafood mix on each. Serve immediately.

Step 4

You can use a baby greens mix instead of arugula, or use your favourite lettuce. Romaine is a great fit for this recipe.

Recipe courtesy of Keto Cooking for Healing and Weight Loss by Vivica Menegez. Photo credit: Yasmin Alishav

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