Watercress and seafood salad

Indulge in the fresh flavors of watercress paired with succulent seafood in this vibrant and nutritious salad bursting with a symphony of tastes.

Ingredients:

• 2 tablespoons sesame oil
• 2 tablespoons chopped garlic
• 8 to 10 medium-sized shrimp, peeled, deveined and cleaned
• 6 to 230g frozen or fresh squid cleaned and sliced into tubes
• 140g mussels
• 2 bunches of watercress, rinsed and cleaned, 1/2-inch of stems snipped off
• 2 to 3 tablespoons soy sauce
• 1 medium red onion
• 2 tomatoes concasse or cut into strips
• 170g bean sprouts, mung or soy
• 60g chervil
• 1/2 bunch of chives cut into 1-inch sticks
• 2 to 90g champagne vinegar
• Salt and pepper
• 2 to 90g feta cheese for garnish

Instructions:

1. Heat some oil in a saute pan over high heat, then add garlic and shrimp. Cook for about 1 minute. Next, add squid and mussels and cook until the mussels open up. Be careful not to overcook the shrimp. Season with salt and pepper. If the mussels do not open, remove the shrimp. Use a slotted spoon to remove the seafood and set aside. Cook the remaining liquid until it thickens. Add a bunch of watercress and deglaze with soy sauce.
2. In a mixing bowl, combine the second bunch of watercress with sliced red onion, tomatoes, bean sprouts, chervil, chives, champagne vinegar, salt, and pepper.
3. Arrange the watercress on plates and place the seafood on top. Finish by sprinkling with crumbled feta cheese.

Summary:

• Calories: 1014 kcal
• Fat: 51 g
• Protein: 84 g
• Carbs: 61 g
• Potassium: 3296 mg
• Magnesium: 325 mg