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

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.

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

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

Frequently Asked Questions

What kind of seafood is best for a seafood salad?

For a seafood salad, use fresh shrimp, scallops, and squid for a variety of textures and flavours.

Can I make seafood salad in advance?

Yes, you can prepare the salsa verde and marinate the seafood a day in advance. Grill the seafood just before serving for best results.

What should I serve with grilled seafood salad?

Pair the salad with crusty bread or a simple green salad. A crisp white wine complements the dish well.

How do I know when seafood is cooked?

Seafood is cooked when it is opaque and firm. Ensure it reaches an internal temperature of 145°F / 63°C.

How long does seafood salad last in the fridge?

Store seafood salad in an airtight container in the fridge for up to 2 days.

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.