Salads make a fantastic meal in the warmth of the August sunshine! They’re light and nutritious, offering a refreshing alternative to dishes that are prepared hot. By adding seafood, you get a tasty protein along with your fresh vegetables!
For these three recipes, we used the following seafood ingredients:
- Ahi Tuna Steaks
- Wild Argentinian Red Prawns
- Lobster Tails
All these seafood ingredients are available at 7 Seas Fish Market at 2328 West 4th Avenue in Vancouver. Visit us Tuesday through Sunday for all your seafood needs!
Salade Niçoise with Seared Ahi Tuna
This recipe is by Elise Bauer, courtesy of Simply Recipes.
Salade Niçoise is essentially a French composed salad, much like Cobb salad, but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado.
Use canned tuna or fresh tuna for this recipe, depending on what you have on hand and your personal preference.
Caesar Salad with Grilled Prawn Skewers
- 2 garlic cloves (chopped)
- 1 shallot (chopped)
- 1 tbsp strong mustard
- 1 tbsp fresh parsley (chopped)
- 3 tbsp wine vinegar
- 1 egg yolk
- 3/4 cup olive oil
- 1 large head of romaine lettuce
- 6 anchovy fillets (drained)
- 1/4 cup parmesan cheese (grated)
- Homemade garlic croutons
Marinate your prawns in olive oil, minced garlic, salt, and pepper.
Lobster, Avocado, and Grapefruit Salad
This recipe by Anna Williams is available on the Epicurious website.
We used our 4oz East Coast lobster tails to make this recipe. Alternatively, if you don’t feel like doing all the work, you can just buy a package of lobster meat.
Thaw the frozen 4oz lobster tails in the fridge. Cut the shell down the centre, leaving the tail fan intact. Cook the thawed East Coast lobster tails in a pot of salted boiling water for 4 minutes.