Food - Salad Recipes

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Mussel Salad

A healthy salad to celebrate the bounty of the seas.

Either use marinated mussels, found in the little pottles in the supermarket or fresh greenshell mussels. Just steam the fresh mussels open (this will take about 5 minutes), remove the shells and chill in the refrigerator before adding to this salad. Buttermilk is available in the supermarket dairy section.

marinated mussels 1 pottle, 375g, drained
pasta rice 250g
cucumber 1 medium sized
olive oil 2 tablespoons
spring onions 2 thinly sliced
frozen minted baby peas 300g defrosted
mint leaves 3 tablespoons, chopped finely
white wine vinegar 2 tablespoon
lite mayonnaise 2 tablespoons
buttermilk 1/2 cup, shaken
fennel seeds 1 teaspoon
salt ½ teaspoon
black pepper to taste
romaine lettuce 1/2 head, chopped roughly

Preparation method
Cook the pasta rice in boiling salted water according to the packet instructions (about 6 minutes). While the pasta rice cooks, split the cucumber lengthwise, scoop out the seeds with a dessert spoon and dice small. Just before draining the orzo, stir in the cucumber to blanch it in the hot pasta water. Drain the orzo and cucumber in a fine colander, and rinse under cold water.

Tip the pasta rice and cucumber into a bowl and stir in the oil. Now add the spring onions, peas, mint, vinegar, mayonnaise, buttermilk, fennel seeds, salt and pepper to taste. Toss together until the orzo is well coated. To serve, add the mussels, toss gently together and serve in a bowl on a bed of chopped romaine lettuce.

Time to make - 20 minutes

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