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Seafood Salad

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Looking for a seafood dinner? Then check out this salad made using shrimp, swordfish, fennel and salad greens - served with breadsticks and ice-cold lemonade.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6

Ingredients

Shallot-Thyme Vinaigrette

2
tablespoons olive or canola oil
1/4
cup balsamic vinegar
2
tablespoons white wine vinegar
1
tablespoon finely chopped shallot
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon Dijon mustard
1/4
teaspoon salt

Salad

12
uncooked large shrimp, peeled and deveined
1
lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick
1
medium bulb fennel, cut into wedges
10
cups bite-size pieces mixed salad greens
1/2
small red onion, thinly sliced
12
cherry tomatoes, cut in half
12
pitted Kalamata or ripe olives

Directions

  • 1 Make Shallot-Thyme Vinaigrette. In shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag, place shrimp and fish steaks. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag and refrigerate 30 minutes. Reserve remaining vinaigrette.
  • 2 Heat coals or gas grill for direct heat. Remove shrimp and fish from marinade; reserve marinade. Set shrimp aside.
  • 3 Cover and grill fish and fennel over MEDIUM heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
  • 4 On serving platter, arrange salad greens. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining ingredients on salad greens. Serve with reserved vinaigrette.
  • 5 METHOD FOR SHALLOT-THYME VINAIGRETTE: In tightly covered container, shake all ingredients.

Nutrition Info

The Quick Take:

  • Calories 180
  • Fat 7g
  • Saturated Fat 1 1/2g
  • Sodium 350mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
350mg
350%;
Total Carbohydrate
11g
11%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
20%;
Calcium
10%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

This seafood salad makes a great light lunch. Serve it with crunchy breadsticks and tall glasses of ice-cold lemonade.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 04/19/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
350mg
350%;
Total Carbohydrate
11g
11%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
20%;
Calcium
10%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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