Name: Italian Seafood Salad
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 1 1/4 cups cleaned and cut calamari ((250 grams)); 1 1/2 cups mussels (without the shell I used frozen mussels) ((250 grams)); 1 3/4 cups small shrimp cleaned (I used frozen shrimp) (200 grams); 1 stalk celery chopped; 1 carrot grated; 5-6 black olives chopped; 1/4 cup Italian parsley chopped (8 grams); 1/4 cup olive oil (56 grams); juice from 1/2-1 lemon; 1-2 pinches salt (taste before serving add if needed)

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Italian Seafood Salad, an amazing appetizer that everyone will love, made with shrimp, mussels, calamari fresh veggies and some tasty olive oil. Serve with some Italian Crusty Bread to make this your new go to Appetizer.

If someone asked me what was my favourite antipasto/ appetizer was, this Italian Seafood Salad would be it, hands down. Sometimes I think the perfect supper would be just 3 or 4 Amazing Appetizers with a side of wonderful Italian crusty bread.

Filled with all the best seafood, shrimp, calamari and mussels, tossed with carrots, celery, olives fresh Italian parsley and olive oil.

Table of Contents

Recipe Ingredients

Calamari
Mussels
Shrimp
Celery
Carrot
Olives
Parsley
Olive Oil
Lemon Juice
Salt to taste – depending on how salty the seafood is

How healthy is a seafood salad?

Choosing seafood salad over meals that are red meat based is a healthier choice, because of the lower fat content, it can also have a positive effect on your cholesterol levels.

How to make it

In a large pot of boiling water, boil for approximately 40-50 minutes the sliced calamari, remove to a separate medium-sized bowl with a slotted spoon.

Keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl.

Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool.

Add chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.

Vegetables cut up and seafood in small bowls.

Refrigerate for at least 2-3 hours to combine flavours.

Before serving add a little more olive oil and salt if necessary, you could also add some extra chopped fresh parsley. Some people like a drizzle of Balsamic vinegar or extra lemon juice. Serve with crusty Italian bread.

Just make sure you let it sit for a few hours to get all those amazing tastes mingling. If you can wait long enough over-night would be even better, but we couldn’t wait! We dove right in.

What to serve with Seafood Salad

It can be served as an appetizer or even main dish, serve it with your favourite bread, or as lettuce wraps or fill halved avocados if you like. Serve it with crackers or even a simple tossed salad. A nice bottle of white wine won’t hurt either!

What other types of seafood can you use?

Besides, shrimp, mussels, calamari or cut up halibut you could use crab, lobster, scallops or even octopus. Be sure to use the freshest seafood. Use taste, touch and smell to determine this. It should never smell off or have an extremely strong fishy smell. If it is sticky or very slimy it isn’t good either.

How to store it

Store the Seafood Salad in an airtight container it will keep for up to 3 days in the fridge.

I don’t recommend freezing it, because the seafood could have been previously frozen and it shouldn’t be refrozen, plus with the addition of the chopped celery and carrot, they would probably become soggy rather than stay crunchy.

So if you do plan on serving a few appetizers this Italian Seafood Salad would be a perfect choice. I hope you enjoy it as much as we do. Buon Appetito!

More Italian Fish dishes