Fish and Shrimp Salad

This refreshing Fish and Shrimp Salad combines succulent seafood with crisp vegetables, all tossed in a zesty sesame dressing. It's a light and nutritious dish that's perfect for any occasion.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• White fish fillet (e.g., cod or tilapia) - 150 grams, cut into bite-sized pieces
• Mixed salad greens (e.g., lettuce, spinach, arugula) - 100 grams
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 small, thinly sliced
• Carrot - 1 medium, shredded
• Fresh cilantro - 2 tablespoons, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon (ensure it's halal)
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Lemon juice - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring salted water to a boil. Add the shrimp and fish pieces, cooking for 2-3 minutes until they are opaque and cooked through. Drain and set aside to cool.
2. In a large bowl, combine the mixed salad greens, cucumber, red bell pepper, carrot, and cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, lemon juice, salt, and black pepper until well combined.
4. Add the cooled shrimp and fish to the salad bowl, then drizzle the dressing over the top. Toss gently to combine all ingredients evenly.
5. Sprinkle the toasted sesame seeds over the salad and serve immediately.

Nutrition

• Calories: 290
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 120 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in high-quality protein from seafood.
• Includes a variety of vitamins and minerals from fresh vegetables.

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