Measuring Cups - Essential for accurately measuring ingredients, ensuring proper balance in the recipe.
Mixing Bowls - Used to combine salad components like seafood, vegetables, and dressings.
Salad Spinner - Removes excess water from washed lettuce leaves for a crisp salad base.
Cutting Board - Provides a clean surface for cutting ingredients safely.
Chef's Knife & Boning Knife - Essential for preparing and handling seafood, especially when filleting or removing bones.
Salad Platter or Bowl - Serves as the presentation vessel for assembling and displaying the salad.
Microplane Grater - Can be used to grate citrus zest for dressings that complement a seafood salad.
Tongs - Useful for safely mixing, serving, and garnishing the salad without contaminating its components.
Colander - For draining water from washed vegetables or seafood before adding them to the salad.
4 ounces fresh goat cheese
4 ounces lowfat plain yogurt
1 tablespoon lemon zest
1 clove garlic, chopped
1 tablespoon fresh mint, chopped
1 tablespoon honey
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 pound octopus legs (cleaned by fishmonger)
1/4 teaspoon salt
1 teaspoon sweet chili powder
1/4 teaspoon freshly ground black pepper
1 small yellow or orange bell pepper, cored, seeded and thinly sliced
1 small zucchini, thinly sliced
1 small cucumber, peeled and thinly sliced
2 tablespoons black olives (such as kalamata), pitted and sliced
1/4 cup packed fresh mint, chopped
Juice from 2 large lemons
4 small (6-inch) whole-wheat pitas
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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