Recipes // Salads // Italian Mixed Seafood Salad

Italian Mixed Seafood Salad


By Chef Kristin Sollenne

4 Servings


  • 2 pounds fresh or thawed frozen squid (calamari), cleaned and cut into 3/4 inch rings, leaving tentacles whole
  • I pound medium size shrimp, peeled and de-veined.
  • 1 pound mussels
  • 2 stalks of celery, sliced
  • 1 medium red onion, sliced
  • 1 cup green Italian olives, drained
  • 1/2 cup Unfiltered Extra Virgin Olive Oil
  • 1/2 cup freshly squeezed lemon juice
  • ½ teaspoon lemon zest
  • 3 cloves garlic, minced
  • I small bunch flat leaf parsley, thick stems removed, chopped
  • ¼ Fennel Bulb, sliced
  • Salt and fresh ground black pepper, to taste


  1. Scrub mussels with a stiff brush under cold running water. Remove any fibrous beards from mussels. Throw away any mussels with open shells.
  2. Put 1 tablespoon of water to just cover the bottom of a 4 quart saucepan and add cleaned mussels. Cover and cook over high heat with cover on the pot until mussels open, around 1 to two minutes. Pick out and throw away any mussels that fail to open. Transfer mussels to a clean bowl and let cool.
  3. Bring a large pot of salted water to a boil over high heat. Set a bowl of ice water nearby. Boil shrimp just until pink, about 2 minutes. Using a strainer, transfer to ice water to stop cooking and then place the drained shrimp into a large bowl.
  4. Add squid to boiling water. Once pot has returned to boil, cook squid until rings are opaque, and tentacles are curled up, about 45 seconds to 1 minute. Drain well, pat dry and add to the bowl of shrimp.
  5. Strain liquid off the mussels and add to the bowl of squid and shrimp.
  6. Add chopped onion, celery, fennel and olives to the bowl
  7. In a small bowl, whisk together olive oil, 1/2 cup lemon juice, the garlic, and parsley. Whisk in salt and freshly ground pepper to taste.
  8. Pour dressing over seafood and stir gently.  Let salad marinate in the refrigerator for at least two hours or overnight.
  9. Serve with additional lemon slices and toasted baguettes. Enjoy!
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