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Pesto seafood and watercress salad

This pesto seafood and watercress salad is perfect for a laid-back lunch, or can be served as starter at a dinner party. It doesn’t require any cooking – so it’s ready in just  5 minutes. It’s ideal for summer parties, barbecues, picnics and trips too.  If you don’t like watercress, use mixed baby-leaves or rocket leaves. You can add some mozzarella, if you like.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pack of mixed seafood ready-cooked (approx 350g)
  • 1 Tbsp mini pickled peppadews optional
  • ½ cup sun- blushed tomatoes in oil drained
  • 1 Tbsp green pesto
  • Juice & grated zest of ½ lemon
  • Salt and pepper
  • 2 large handfuls of watercress
  • ½ cup olives pitted

Method
 

  1. Mix the seafood, tomatoes and peppadews with the pesto and lemon zest/juice. Season with salt and pepper and chill until ready to serve.
  2. Scatter the watercress leaves into a big bowl. Add the seafood mixture, then the olives and combine.
  3. Transfer the salad to a platter and season generously with ground pepper.