Salade Côte Cap Verte

Ingredients

• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 200g (7 oz) crab meat 200g (7 oz) crab meat
• 200g (7 oz) calamari rings 200g (7 oz) calamari rings
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, peeled and diced 1 cucumber, peeled and diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 bunch of fresh parsley, chopped 1 bunch of fresh parsley, chopped
• 1 bunch of fresh mint, chopped 1 bunch of fresh mint, chopped
• Juice of 2 lemons Juice of 2 lemons
• Juice of 1 lime Juice of 1 lime
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot of boiling water, cook the shrimp, crab meat, and calamari rings for 2-3 minutes until they are cooked through. Drain and set aside to cool.
2. 2.
   In a large bowl, combine the sliced bell peppers, diced tomatoes, diced cucumber, sliced red onion, chopped parsley, and chopped mint.
3. 3.
   In a separate small bowl, whisk together the lemon juice, lime juice, olive oil, ground cumin, paprika, salt, and pepper to make the dressing.
4. 4.
   Add the cooked seafood to the bowl of vegetables and pour the dressing over the top. Gently toss to combine all the ingredients.
5. 5.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
6. 6.
   Serve the Salade Côte Cap Verte chilled, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cooked to maintain its tender texture. Avoid overcooking to prevent rubbery seafood.
• Bell peppers — Choose bell peppers that are firm and brightly colored for the best flavor and texture.
• Herbs — Use fresh herbs for a burst of freshness and aroma in the salad.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the dressing.
• Feel free to customize the salad by adding other vegetables such as avocado or radishes.
• Serve the salad on a bed of lettuce for an extra layer of freshness.
• If you prefer a milder flavor, reduce the amount of lemon and lime juice in the dressing.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.

Serving advice

Serve the Salade Côte Cap Verte as a light lunch or appetizer. It pairs well with crusty bread or as a side dish to grilled fish or chicken.

Presentation advice

Arrange the salad on a large platter, garnish with additional fresh herbs, and drizzle some of the dressing over the top for an attractive presentation.