Seafood salads do not appear so often on our table, so they are more perceived as exotic. They are always greeted with delight and quickly eaten. Today I'm telling you the recipe for one of these salads!
Ingredients
- Sea cocktail - 400 g
- Carrots - half
- Onion - half
- Hot red pepper - half
- Green onion - 2 of the stem
- Iceberg lettuce (for submission) – 3 leaf
- Tabasco - 2 drops
- Lemon juice - 1 art.l.
- Olive oil - 2 art.l.
- Sea salt - to taste
- Ground black pepper - to taste
Step-by-step cooking recipe
Peel the hot pepper from the seeds, rinse and cut into small pieces.
Peel the onion from the husk and cut into feathers.
Chop the green onions, grate the carrots.
Boil salted water, pour in a sea cocktail and boil for 1 minute.
Flip into a colander, cool and chop the large parts.
Mix the sea cocktail with lemon juice, tabasco sauce and leave to marinate for 10 minutes.
In a wide bowl, mix the sea cocktail, carrots, both types of onions and hot pepper.
Add salt, ground pepper, olive oil and mix.
Put the salad leaves on a plate, and then the finished salad.
