Nutritional Info

Nutrition Facts

Serving Size 1 (122g)

Calories 364
Calories from Fat 219 (60%)
Amount Per Serving %DIV
Total Fat 24.3g 37%
Saturated Fat 4.8g 24%
Monounsaturated Fat 17.5g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 64.7mg 22%
Sodium 579.3mg 25%
Potassium 203.6mg 4%
Total Carbohydrate 24.8g 8%
Dietary Fiber 0.4g 2%
Sugars 0.9g
Protein 9.6g 19%

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Recipe Description
The use of 3 different types of seafood make this spinach salad a real standout. This dish is hearty enough to be a main course.
Prep time
1 hr
Cook time
10 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1 1/5 Pound(lb)  live mussels, soaked and cleaned
3 1/2 Ounce(oz)  shrimp, peeled and deveined
12 Ounce(oz)  scallops
1 1/5 Ounce(oz)  baby spinach leaves
3   scallions, trimmed and sliced
1 Pinch(pn)  black pepper, to taste
4 Tablespoon(T)  extra virgin olive oil
2 Tablespoon(T)  white wine vinegar
1 Tablespoon(T)  lemon juice
1 Teaspoon(t)  lemon zest, finely grated
1 Clove(clv)  garlic, chopped
1 Tablespoon(T)  fresh ginger, grated
1   small red chile, seeded and diced
1 Tablespoon(T)  fresh cilantro, chopped
1 Pinch(pn)  salt, to taste


Put the mussels into a large pan with a little water, bring to a boil, and cook over high heat for 4 minutes. Drain and reserve the liquid. Discard any mussels that remain closed. Return the reserved liquid to the pan and bring to a boil. Add the shrimp and scallops and cook for 3 minutes. Drain. Remove the mussels from their shells. Rinse the mussels, shrimp and scallops in cold water, drain and put them in a large bowl. Cool, cover with plastic wrap and chill for 45 minutes. Meanwhile, rinse the baby spinach leaves and transfer them to a pan with 4 tablespoons of water. Cook over high heat for 1 minute, transfer to a strainer, refresh under cold running water and drain. To make the dressing, put all the ingredients into a small bowl and mix. Arrange the spinach on serving dishes, then scatter over half of the scallions. Top with the mussels, shrimp and scallops, then scatter over the remaining scallions. Drizzle over the dressing and serve.

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