Ingredients:
- 200 grams large shrimp, peeled and deveined
- 150 grams sea scallops, cleaned and patted dry
- 150 grams calamari rings (or substitute with squid rings)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 4 cups mixed greens (arugula, baby spinach, and mesclun blend)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 small cucumber, julienned
- 1 ripe avocado, cut into cubes
- 1/4 cup Kalamata olives, pitted and halved
- 3 tablespoons extra-virgin olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, very finely minced or pressed
- 1 teaspoon honey (adjust for taste)
- Salt and freshly ground black pepper, to taste (for dressing)
- A handful of chopped fresh basil or dill (for garnish)
- Optional: 1/4 cup crumbled feta cheese or goat cheese
Instructions:
- Prepare the Seafood: Pat the shrimp, scallops, and calamari rings dry, season with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat; sear shrimp and scallops for about 2 minutes per side and add calamari rings in the last 2 minutes. Remove from pan and let cool slightly.
- Prepare the Salad Base: In a large salad bowl, combine mixed greens, cherry tomatoes, red onion slices, cucumber julienne, avocado cubes, and Kalamata olives. Optionally, gently toss in crumbled feta or goat cheese for extra garnish.
- Make the Dreamlight Dressing: In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper. Whisk or shake until the dressing is well emulsified.
- Assemble the Salad: Drizzle half of the dressing over the salad base and toss gently. Arrange the slightly cooled seafood on top, then drizzle with the remaining dressing. Garnish with freshly chopped basil or dill and adjust seasoning if needed.
- Serve Immediately: Plate the Seafood Salad Dreamlight Valley on individual plates or a serving platter and enjoy with a lemon wedge for an extra burst of citrus.