Seafood and rice salad
24 Feb 2024
Prep Time
5 minutes
Total Time
5 minutes
Background
I love making this seafood and rice salad when I have leftover steamed rice. You can get seafood mix preserved in oil in most supermarkets - but, if you can't find any, just use the pre-cooked chilled or frozen version (defrosted). My mixture had mainly octopus bits in it, but squid, prawns and mussels would work too.
Ingredients
- ½ cup chopped seafood ( cooked and preserved in oil)
- 1 cup cooked rice
- ½ grilled pepper
- 4 spring onions
- 2 Tbsp chopped parsley
- 2 Tbsp sliced olives
- ½ cup crumbled feta
- Olive oil, to taste
- Balsamic vinegar, to taste
- Drop of lemon juice
- Salt & pepper
Instructions
- Put the rice in a bowl and add the chopped seafood. Toss well.
- Thinly slice the grilled pepper and spring onions, then add these to the salad.
- Add the parsley, olives and feta. Mix gently.
- Add some olive oil and balsamic vinegar. Toss then taste.
- Add more oil, vinegar and a drop of lemon juice, to your liking.
- Taste again and season with salt pepper to your liking.
© 2026 Copyright CookTogether
Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - Quick & Easy - Salad
- Cuisines: - Greek
- Occasions: - Picnic
- Ingredients: - Rice - Shellfish
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish...
-
Chocolate Oat Seed Cookies
These chocolate oat seed cookies are easy to make. They...
-
Baked Cottage Cheese and Blueberry Cakes
These baked cottage cheese and blueberry cakes are a simple,...
-
Shiitake Mushrooms with Eggs
If you’re after something quick, simple and full of flavour,...
Advertise on CookTogether
Like Us On Facebook …
