Seafood Salad

It's finally HOT and HUMID here in New Jersey.

I'm not really in the mood to eat hot food and stand over a hot grill preparing it.

Here is a way to beat the heat, and I promise you'll love it.

I bought a bag of frozen mixed seafood, consisting of scallops, calamari rings, & scungilli (conch) and cooked them for a minute or two in boiling water. Along with the bag of mixed seafood, I threw in a bag of frozen jumbo shrimp with the tails left on.

After the seafood looks done, place seafood in a bowl in the fridge and set aside while you make the dressing.



1/2 red bell pepper, seeded and chopped fine
2 celery stalks, halved and diced into small pieces
a few cherry tomatoes, quartered
1 clove garlic, minced
baby arugula for the bottom of the glasses
chopped black olives (optional)


1 tbsp of Dijon mustard
juice of 2 lemons
olive oil, about 1/8 cup
6 tbsp of white wine or champagne vinegar
fresh herbs, chopped (I used a handful of parsley, oregano & basil)
black pepper to taste



Mix dressing and add to the seafood in the bowl to coat. This is best made a few hours ahead, so the seafood has time to marinate a bit in the dressing.



Lay arugula on the bottom of the glasses and pile seafood on top of greens.

Serve chilled in martini glasses w/ wedges of lime for garnish.



I love summer!