Grilled Seafood Salad with Thai Basil Salsa Verde

Name: Grilled Seafood Salad with Thai Basil Salsa Verde
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 200 g shrimp (peeled and deveined); 200 g scallops (large); 200 g squid (cleaned and cut into rings); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 cup fresh Thai basil leaves (packed); 1/2 cup fresh cilantro leaves (packed); 1/4 cup olive oil; 1 tbsp lime juice (freshly squeezed); 1 clove garlic (minced); 1 small jalapeño (seeded and chopped); 1/2 tsp salt

30 min 4 servings Medium

All Recipes

Grilled Seafood Salad with Thai Basil Salsa Verde

A vibrant grilled seafood salad complemented by a fresh Thai basil salsa verde, perfect for a light and flavourful meal.

Prep

20 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

This Grilled Seafood Salad with Thai Basil Salsa Verde is a delightful medley of flavours and textures that brings a touch of elegance to any meal. The combination of succulent grilled seafood and the aromatic Thai basil salsa verde creates a dish that is both refreshing and satisfying. Grilling seafood enhances its natural sweetness and gives it a smoky flavour that pairs beautifully with the herbs and spices in the salsa verde. Whether you're hosting a summer gathering or simply want to treat yourself to a special dish, this salad will impress with its vibrant colours and delightful taste.

Ingredients

Servings

For the Seafood Salad

For the Thai Basil Salsa Verde

Instructions

Prepare the grill

Preheat your grill to medium-high heat (around 400°F / 200°C).

Pro tip: If using a grill pan, heat it over medium-high heat on the stove.

Marinate the seafood

In a bowl, combine shrimp, scallops, and squid with olive oil, salt, and pepper. Toss to coat evenly.

Pro tip: Let the seafood sit for a few minutes to absorb the flavours.

Grill the seafood

Place the seafood on the grill. Cook shrimp and squid for about 2-3 minutes per side, and scallops for 3-4 minutes per side, until opaque and slightly charred.

Pro tip: Ensure seafood reaches an internal temperature of 145°F / 63°C for safe consumption.

Make the salsa verde

In a food processor, combine Thai basil, cilantro, olive oil, lime juice, garlic, jalapeño, and salt. Blend until smooth.

Pro tip: Adjust lime juice and salt to taste for a balanced flavour.

Assemble the salad

Arrange the grilled seafood on a serving platter. Drizzle with the Thai basil salsa verde before serving.

Pro tip: Garnish with extra Thai basil leaves for a fresh presentation.

Serve and enjoy

Enjoy the salad immediately while the seafood is warm, or let it cool to room temperature for a refreshing dish.

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Tips & Tricks

<ul><li>Ensure seafood is fresh by checking for a mild ocean scent and firm texture.</li><li>Use a grill pan for even cooking if outdoor grilling isn't possible.</li><li>Prepare salsa verde in advance for more intense flavours.</li><li>Balance your seafood salad with a crisp white wine or citrusy dressing.</li></ul>

Serving Suggestions

Serve this grilled seafood salad as a main course accompanied by a light, crisp white wine like Sauvignon Blanc or Pinot Grigio. It also pairs well with a side of crusty bread or a simple green salad. To make ahead, prepare the salsa verde and marinate the seafood up to a day in advance. Store leftovers in an airtight container in the fridge for up to 2 days, ensuring the seafood remains fresh and flavourful.