In the best traditions of bowls, this salad can be mixed or served just like that. To save time, I advise you to use pickled seafood. Then they don't even need a complicated dressing – lemon or lime juice is enough.
Ingredients
- Carrots - 2 pieces
- Purple onion - 1 piece
- Parsley - 4 twigs
- Lime - 0.5 pieces
- Mussels (canned) – 200 g
- Shrimp (canned) – 200 g
- Squid (canned) – 200 g
- Crab sticks - 200 g
- Cherry tomatoes - 8 pieces
Step-by-step cooking recipe
Thinly slice the carrots and onions, cut the cherry into quarters.
Drain the liquid from all the canned food, chop the greens and chop the crab sticks.
Put all the ingredients in bowls and sprinkle the salad with lime juice.
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