How To Make Barbecued Seafood Salad with Greek Yogurt
This barbecued seafood salad gives an exciting twist to your traditional salad recipe. Fresh and crisp veggies tossed with Greek yogurt, this is pure bliss.
Serves:
Ingredients
- 3Tbspolive oil
- 1clovegarlic crushed
- 2Tbsp.parsley chopped finely
- salt to season
- 4ozAtlantic salmon filletsfresh
- 3ozCalamari Rins
- 7ozKin Prawns or shrimp, peeled (tails intact) and deveined (frozen or fresh)
- 4cups lettuce leaves mixed
- 2lemonscut into wedges
- ½cup greek yogurt
- 1garlic clove crushed or 1 teaspoon powder
- 2Tbspparsleyfreshly chopped
- 1tsplemon juicesqueezed
- ½tspsalt to season
Instructions
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Combine olive oil, garlic, parsley, and salt in a large shallow bowl. Add the pre-washed, patted dry seafood to the oil mixture to coat evenly. Cover and refrigerate for 15 minutes to marinate.
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While the seafood is marinading, prepare the salad and dressing; wash and dry lettuce mix ad place into serving bowl/s. Whisk the yogurt, garlic, parsley, and lemon juice in a small jug/bowl. Season with salt to your tastes.
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Preheat the barbecue or grill. Cook the salmon first, both sides until seared and cooked to your liking for about 4 minutes either side.
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Set aside onto a warmed plate. Add the prawns and calamari rings; cook for 2 to 3 minutes, turning occasionally or until just cooked. Transfer to a plate.
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Top the salad leaves with the seafood. Drizzle with dressing and lemon juice.
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Serve with lemon wedges.
Nutrition
- Calories: 695.96kcal
- Fat: 45.21g
- Saturated Fat: 14.51g
- Trans Fat: 0.02g
- Monounsaturated Fat: 17.18g
- Polyunsaturated Fat: 5.05g
- Carbohydrates: 21.22g
- Fiber: 3.16g
- Sugar: 12.15g
- Protein: 55.28g
- Cholesterol: 293.59mg
- Sodium: 1599.55mg
- Calcium: 334.67mg
- Potassium: 821.52mg
- Iron: 3.05mg
- Vitamin A: 273.01µg
- Vitamin C: 51.05mg
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