Seafood Salad With Lemon Dill Vinaigrette - cooking recipe

Ingredients

8 large digby scallops, halved
16 mussels
1 teaspoon lemon zest, grated
3 tablespoons lemon juice
1 garlic clove, finely chopped
3 tablespoons olive oil
1/2 teaspoon sugar
1 tablespoon fresh dill, chopped
16 prawns, cooked, peeled
100 g cooked shrimp
1 medium yellow pepper, thinly sliced
12 cherry tomatoes, halved
1 medium red onion, thinly sliced
salt
white pepper
6 cups salad greens

Preparation

Steam scallops and mussels until just cooked, and cool quickly.
Combine the lemon zest and juice, garlic, oil, sugar, and dill in a bowl.
Gently toss in the seafood, bell pepper, tomatoes, red onion, salt and pepper. Cover and marinate in the fridge for 30 minutes.
Divide and arrange salad greens on four chilled plates. Arrange seafood mixture on top.
Enjoy!