New Zealand Seafood Salad Bowl: A Fresh and Flavorful Delight

Allergens

Shellfish (prawns and mussels)

Ingredients

• 1 cup cooked mussels, shells removed
• 1 cup cooked prawns, peeled and deveined
• 1 cup fresh baby spinach
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 lemon, zested and juiced
• 3 tbsp extra
• virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked mussels and prawns. Add baby spinach, cherry tomatoes, avocado, cucumber, and red onion. Drizzle with lemon juice, olive oil, and season with salt and pepper to taste. Toss gently to combine all ingredients. Top the salad with freshly chopped parsley and a sprinkle of lemon zest for an extra burst of flavor.

Chef’s Insight

Balance flavors by adjusting the seasonings to taste.

Notes

Fresh ingredients are key to achieving the best flavor.