This seafood salad is such a hit in this house. Sam and I aren’t really seafood eaters, so if you are of have a mollusc fan, you could go to town with this recipe, adding mussels, crab and octopus.
You will need:
1 packet of pasta (shells, vege spirals and penne work well)
1 Eta bottle of Thousand Island dressing (or about 1cup of seafood dressing)
400g of surimi broken up
200g of cooked thawed prawns
1 green onion sliced
1/2 capsicum diced
1-2 sticks of celery diced
Cook the pasta till al dente, drain and stir through the dressing. When cool, stir through all the other ingredients and keep refrigerated till serving. Garnish with parsley and lemon wedges.
I had picked up a head of lemon balm last week and added it to many dishes such as stir fry and salads for some subtle flavour. I absolutely love this herb. I planted it a few years ago and it was such a happy grower. Buying it brought back the pleasure of having that herb on hand. Lemon Balm is said to be a mild sedative and have calming properties… perfect at dinner time to get everyone ready for bed 🙂 I decided to use ours to make a lemon balm cordial and it was perfect with this seafood salad.
The herb mellows out the usual sharpness of lemon on its own, and also elevated this drink to classy. It is the sort of cordial you would happily serve your adult guests, while also being a hit with the kids. If you want
Lemon Balm Cordial
3 lemons squeezed
1 cup of sugar
head of lemon balm, stalks included, chopped
a few mint springs
add all the ingredients to a pot with enough water added to cover the herbs. Gently simmer on the stove to infuse for around ten minutes, stirring to dissolve the sugar. Take off the heat and leave to infuse till cool, then strain into a bottle. I used about 1cup of cordial to about 2L of water. This will make enough for about 4-5L. Feel free to add more sugar and also up the lemon quantities to make this cordial go further. I like the barely sweet but citrusy notes, along with the almost medicinal scent. I feel like the herbs qualities sing out best with just a tad of sweetness but adjust to your likings.