Seafood Pipirrana Salad (Easy No-Cook Summer Salad Recipe)
Seafood Pipirrana salad is a cool and refreshing salad that is a variation of the popular Pipirrana Spanish Salad recipe (vegan). For this new summer recipe, I used a combination of cooked seafood and crisp vibrant vegetables making it a healthy and refreshing dish.
Equipment
- 1 large Glass bowl
- 1 small bowl
- Whisk
- Salad serving spoons
- Sharp kitchen knife and Cutting board
Ingredients
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 3 tomatoes diced
- 1 small red onion
- ½ English cucumber diced
- 14 oz. 400g mixed cooked seafood (shrimp, mussels, octopus, etc.)
- Handful of fresh parsley chopped
For Pipirrana Dressing
- 2 tablespoons of Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon Salt
- Cracked black pepper to taste
Instructions
Step 1 - Prepare salad
- Dice the green, yellow, and red bell peppers and add them to a large bowl. It's important to dice the veg into small pieces as evenly as possible as this helps distribute flavor and color in each bite!1 green bell pepper, 1 yellow bell pepper, 1 red bell pepper
- Dice the red onion, cucumber, and tomatoes (deseed tomatoes if you prefer, although we rarely do and it turns out delicious).3 tomatoes, 1 small red onion, ½ English cucumber
- Add the diced veg to the bowl with the peppers.
- Add 14 oz. (400g) mixed cooked seafood (shrimp, mussels, octopus, etc.).14 oz. 400g mixed cooked seafood (shrimp, mussels, octopus, etc.)
- Add some of the freshly chopped parsley and mix through.Handful of fresh parsley
Step 2 - Prepare dressing and serve
- Add all the dressing ingredients into a small bowl and whisk for 30 seconds or until the ingredients combine.2 tablespoons of Extra Virgin Olive Oil, 2 tablespoons lemon juice, 1 teaspoon garlic, 1 teaspoon ground cumin, 1 teaspoon Salt, Cracked black pepper
- Drizzle over salad and lightly toss salad right before serving.
Video
Notes
Cooking Tips:
- For best results, cover and refrigerate the salad for an hour before serving. It’s great chilled in summer and if you’re preparing a little in advance it will help keep the veggies refreshing and crisp but don’t make this more than a couple of hours before serving
- if you prefer, deseed the tomatoes (you can save the pulp to make an easy 5-minute pan con tomate (tomato bread) or any of your favorite recipes with the flesh of tomatoes).
- Use whatever veg you like to add color and texture to make it your own Seafood Pipirrana. Have fun experimenting with different veg and seafood combinations to discover what suits your own taste.