Curly Endive and Seafood Salad Recipe


Preparation Time15 MinDifficulty LevelMedium
Health IndexHealthy++Cuisine
Main IngredientInterest Group


 Curly endive head1
 Green peppers2
 Cucumber1 (5 Inch)
 Squid4 Ounce, cleaned and cut into thin rings (125 Grams)
 Baby asparagus spears8 Ounce (225 Grams)
 Smoked salmon slices4 Ounce, cut into wide strips (125 Grams)
 Cooked mussels in their shell6 Ounce (175 Grams)
For lemon dressing
 Sunflower oil2 Tablespoon
 White wine vinegar1 Tablespoon
 Fresh lemon juice5 Tablespoon
 Caster sugar2 Teaspoon
 Mild whole grain mustard1 Teaspoon
 Freshly ground black pepper To Taste
 Salt To Taste
 Lemon slices3 (For Garnish)
 Coriander sprigs3 (For Garnish, Fresh Ones)

Nutrition Facts

Serving size: Complete recipe

Calories 854 Calories from Fat 364

% Daily Value*

Total Fat 41 g63.3%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 290.3 mg

Sodium 1525.7 mg63.6%

Total Carbohydrates 73 g24.3%

Dietary Fiber 28.3 g113%

Sugars 27.5 g

Protein 61 g122.1%

Vitamin A 293.3% Vitamin C 581.9%

Calcium 45.2% Iron 71.9%

*Based on a 2000 Calorie diet


1. Rinse and tear the endive into small pieces and arrange on a serving platter.
2. Remove the seeds from the peppers and cut the peppers and the cucumber into small dice. Sprinkle over the endive.
3. Bring a saucepan of water to the boil and add the squid rings. Bring the pan up to the boil again, then switch off the heat and leave it to stand for 5 minutes. Then drain and rinse thoroughly in cold water.
4. Cook the asparagus in boiling water for 5 minutes or until tender but just crisp. Arrange with the squid, smoked salmon and mussels on top of the salad.
5. To make the lemon dressing, put all the ingredients into a screw-topped jar or into a small bowl and mix thoroughly until the ingredients are combined.
6. Spoon 3 tablespoons of the dressing over the salad and serve the remainder in a small jug. Garnish the salad with slices of lemon and sprigs of coriander and serve.