Lunch: Seafood Chopped Salad

Recipe by Frank P. Melodia This citrusy marinated seafood salad sits atop a refreshing mix of fresh cilantro, frisée lettuce, and tropical fruit. The seafood can be made up to two days ahead and refrigerated.

This recipe includes fertility superfoods such as:

Salmon, Lemon

Health and fertility benefits of Seafood Chopped Salad

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 lb. very fresh peeled small shrimp
1/2 lb. fresh skinless salmon
1/2 lb. red snapper fillet
1/2 c. fresh lemon juice
1/2 c. fresh lime juice
1 tsp. grated orange zest
1/4 c. orange juice
1/4 c. rice vinegar
1 tbsp. sugar
1 tsp. sea salt or kosher salt
1 orange bell pepper
1/2 c. diced red onion
1 large green or yellow Scotch bonnet chile

Instructions

Seafood: Bring a saucepan of lightly salted water to a boil; add shrimp and remove pan from heat. Let stand 30 seconds, until slightly firm yet still raw in center; drain and refresh under cold water. Place in a large glass bowl; add remaining ingredients and toss. Cover surface with plastic wrap; place a small, heavy plate on top to keep mixture submerged. Refrigerate overnight, stirring a few times, until seafood is "cooked" and opaque throughout.
Salad: Drain seafood, reserving 3 tablespoons of the marinade, and toss with cilantro. Whisk together reserved marinade and oil in a large bowl; add remaining ingredients and toss to combine. Top with seafood.

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