Barbecued Seafood Salad with Garlicky Greek Yogurt Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 clove garlic crushed
- 3 tablespoons olive oil
- salt to season
- 1/2 cup greek yogurt
- 2 tablespoons freshly chopped parsley
- 2 tablespoons parsley chopped finely
- 1 x 120g | 4.2oz fresh atlantic salmon fillets
- 100 g | 3.5oz calamari rings
- 200 g | 7oz king prawns (or shrimp) peeled (tails intact) and deveined (frozen or fresh)
- 4 cups mixed lettuce leaves (i used one with rocket/arugu
- 2 lemons, cut into wedges
- 1 garlic clove crushed (or 1 teaspoon garlic powder)
- 1 teaspoon squeezed lemon juice
- salt to season (about 1/2 teaspoon)
- Carbohydrate 1.98405874905434 g
- Cholesterol 0.153125 mg
- Fat 5.11880125217101 g
- Fiber 0.193149995987244 g
- Protein 0.72505062495836 g
- Saturated Fat 0.715152250299773 g
- Serving Size 1 1 Serving (173g)
- Sodium 8.58768749993384 mg
- Sugar 1.79090875306709 g
- Trans Fat 0.150715125058792 g
- Calories 55 calories
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.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.Preheat the barbecue (or grill). Cook the salmon first; both sides until seared and cooked to your liking (about 4 minutes either side). Set aside onto a warmed plate. Add the prawns and calamari rings; cook for 2-3 minutes, turning occasionally or until just cooked. Transfer to plate.Top the salad leaves with the seafood; drizzle with dressing and lemon juice; serve with lemon wedges.
