Seafood Salad with Fennel and Green Beans

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant seafood salad with fennel and green beans is a light, sophisticated dish that celebrates the naturally sweet flavours of the ocean. Featuring a luxurious combination of lobster, scallops, and prawns, it is brought to life by a vibrant dressing of macerated cherry tomatoes and crisp, paper-thin fennel. The inclusion of basil adds a fragrant, peppery finish that perfectly complements the delicate seafood, making it a wonderful choice for a summer lunch or a refined starter.

As a diabetes-friendly recipe, this dish is naturally low in carbohydrates while being rich in high-quality protein and essential nutrients. The use of heart-healthy extra-virgin olive oil and fresh vegetables ensures a satisfying meal that doesn't compromise on flavour. It is a brilliant example of how simple, fresh ingredients can be transformed into a healthy, restaurant-quality salad that feels truly indulgent yet remains light and balanced.

Ingredients for Seafood Salad with Fennel and Green Beans

230g green beans, stem ends trimmed
1 (1 1/4-lb) live lobster
350g cherry tomatoes (325g )
120ml coarsely chopped red onion
2 כפות חומץ יין אדום
3/4 כפיות מלח
2 small fennel bulbs (sometimes called anise
about 675g total), stalks discarded
2 כפות שמן זית כתית מעולה
450g large prawns in shell (21 to 25 per lb)
450g sea scallops, tough muscle from side of each discarded if attached
1/4 כפיות פלפל שחור
1/3 cup torn fresh basil leaves
Garnish: coarse sea salt
a green-bean frencher (optional)
פורס עם להב מתכוונן

How to make Seafood Salad with Fennel and Green Beans

Bring an 8-quart pot three-quarters full of salted water to a boil.

While water is heating, force beans, stem ends first, through frencher . Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.

Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.

While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoons salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.

Return water in pot to a boil. Add prawns and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and prawns. Discard cooking water.

When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from prawns. Discard lobster and prawns shells. Cut prawns in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoons oil and 1/4 teaspoons salt, then add to fennel mixture along with basil and green beans, tossing well.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.