Salads
Mediterranean Salad
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- leaf lettuce0.28 oz (8 g)
- iceberg lettuce0.85 oz (24 g)
- arugula0.25 oz (7 g)
- prepared balsamic vinaigrette0.71 oz (20 g)
- headless tiger shrimpSeafood1.13 oz (32 g)
- frozen squid tube with skinSeafood0.56 oz (16 g)
- prepared grilled unagi eelSeafood0.99 oz (28 g)
- baby octopusSeafood1.02 oz (29 g)
- extra-virgin olive oilSeafood0.25 oz (7 g)
- Mediterranean herb blendSeafood0.01 oz (0.2 g)
- garlicSeafood0.04 oz (1 g)
- fresh thymeFor serving0.07 oz (2 g)
- cherry tomatoesFor serving0.56 oz (16 g)
- lemonFor serving0.35 oz (10 g)
- balsamic glazeFor serving0.07 oz (2 g)
- prepared basil pestoFor serving0.14 oz (4 g)
Directions
- Tear the salad greens, toss with balsamic dressing, and arrange on a plate.
- Sauté the seafood, except the eel, in olive oil and season with salt, spices, and a small amount of chopped garlic.
- Arrange the cooked seafood over the salad.
- Garnish with an herb sprig, balsamic glaze, and lemon.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
251kcal
17.4 gProtein
16.1 gFat
9.1 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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