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    Seafood, Fennel and Lime Salad

    A friend made this salad a few weeks ago and I absolutely loved it! It’s originally from Ottolenghi, The Cookbook, which is full of delicious recipes that are “Take Back Your HealthTM approved” or easily adaptable to be. When I find a recipe that is almost perfect for me, minus one or two minor ingredients, I simply leave out the offending ingredients as I did with my version of Ottolenghi’s seafood salad recipe below. This seafood salad takes some effort so you might want to make it on a special day, or just make it to treat yourself and savor the leftovers for days. If you are allergic or sensitive to shrimp or squid, just substitute them for a protein that you enjoy.

    xoxo, robin

    Seafood Fennel Lime Salad

    Seafood Fennel Lime Salad
    serves 4-5
    Copied and adapted slightly from Ottolenghi: The Cookbook

    Ingredients:
    2 small fennel bulbs
    1/2 red onion, very thinly sliced
    grated zest and juice of 1 lime
    2 cloves garlic, crushed
    2 tbsp chopped dill
    2 tbsp chopped flat-leaf parsley
    1 mild chile, seeded and finely chopped
    4 tbsp olive oil
    8 shelled and de-veined tiger prawns / shrimp
    12 oz / 350 g cleaned baby squid
    2 tbsp chopped cilantro
    sea salt
    pomegranate seeds for garnish

    Directions:
    1. Trim the bases and tops off the fennel bulbs, then slice in half lengthwise, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon sea salt. Set aside.
    2. Place a heavy cast-iron pan or sauté pan over high heat and leave for a few minutes until pipping hot. Meanwhile, mix the squid and prawns with the remaining 2 tablespoons of oil and a pinch of sea salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 minute more for the squid and 2-3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
    3. Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the cilantro and adjust the seasoning to taste. When pomegranate seeds are available, they make a delicious and beautiful garnish.

    Enjoy!

    xoxo, robin

    P.S. Share this beautiful and healthful recipe with your friends!

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