Ingredients:

  • ½ pound (225 g) shrimp, peeled and deveined
  • ½ pound (225 g) calamari, cleaned and cut into rings
  • ½ pound (225 g) firm white fish (such as cod or haddock), cut into bite-sized pieces
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) black pepper
  • 2 cups (150 g) mixed salad greens (arugula, baby spinach, and watercress)
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (75 g) red onion, thinly sliced
  • ½ cup (75 g) cucumber, diced
  • ¼ cup (10 g) fresh parsley, chopped
  • ¼ cup (60 ml) olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon (5 g) Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add shrimp and cook for 2-3 minutes until pink and opaque.
  3. Using a slotted spoon, transfer shrimp to an ice bath to cool.
  4. Add calamari to the boiling water and cook for 1-2 minutes until tender. Drain and cool.
  5. Cook fish pieces in the same boiling water for 3-4 minutes until flaky. Drain and cool.
  6. In a large mixing bowl, combine salad greens, cherry tomatoes, red onion, cucumber, and parsley.
  7. In a separate bowl, whisk together olive oil, lemon juice, lime juice, Dijon mustard, salt, and pepper until emulsified.
  8. Once the seafood has cooled, add it to the bowl with the vegetables.
  9. Drizzle the vinaigrette over the salad and gently toss to combine.
  10. Allow the salad to chill in the refrigerator for at least 10 minutes before serving.