Thai Spicy Mixed Seafood Salad

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A classic Thai tossed salad starring tender shrimp, squid, and mussels brightened with chili-lime dressing, fresh herbs, and crisp vegetables. The hallmark of this dish is its bold balance of sour, salty, sweet, and heat. Serve immediately while the seafood is just-cooked and the herbs are still perky.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 11 gSugar
• 34 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 680 mcgVitamin A

Ingredients

For the seafood

• 8 oz medium shrimp, peeled and deveined
• 8 oz cleaned squid, bodies sliced into rings
• 8 oz fresh mussels, scrubbed and debearded
• 6 cups water, for blanching
• 1 tablespoon sliced fresh ginger

For the salad base

• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced Chinese celery or regular celery
• 1/2 cup loosely packed fresh cilantro leaves
• 1/3 cup loosely packed fresh mint leaves
• 2 tablespoons roughly chopped fresh sawtooth coriander (optional)
• 2 tablespoons dry-roasted peanuts, lightly crushed

For the chili-lime dressing

• 1/4 cup fresh lime juice (about 2 limes)
• 3 tablespoons Thai fish sauce
• 2 tablespoons finely chopped palm sugar (or light brown sugar)
• 3 cloves garlic, finely minced
• 2-3 Thai bird's eye chilies, finely minced
• 1 tablespoon warm water

Directions

1. Bring the 6 cups of water and ginger to a rolling boil in a medium pot. Drop in the mussels, cover, and steam until they just open, about 3-4 minutes; discard any that do not open. Lift them out, remove the meat from the shells, and set aside.
2. Add the squid rings to the same boiling water and blanch for 45-60 seconds until just opaque and tender. Remove with a slotted spoon and transfer to a bowl of ice water for 30 seconds, then drain.
3. Return the water to a brisk simmer, add the shrimp, and poach for 60-90 seconds until they curl and turn pink. Drain and rinse briefly under cool water; pat all the seafood dry with paper towels.
4. In a small bowl, whisk together the lime juice, fish sauce, palm sugar, garlic, chilies, and warm water until the sugar is completely dissolved. Taste and adjust with more fish sauce for saltiness or more lime for brightness.
5. In a large mixing bowl, combine the cherry tomatoes, red onion, celery, cilantro, mint, and sawtooth coriander if using. Add the warm seafood and toss gently so the residual heat softens the onion slightly.
6. Pour about three-quarters of the dressing over the salad and toss to coat, adding more dressing as needed. Taste and balance the flavors; the salad should be noticeably tangy, salty, sweet, and hot.
7. Scatter the crushed peanuts over the top and serve immediately on a platter or in individual bowls, with extra dressing on the side for those who want more punch.
8. Pair with jasmine rice or enjoy on its own as a light main course during warm weather.

Cook’s Notes

• Do not overcook the seafood; squid becomes rubbery after about 90 seconds and shrimp turn tough if boiled too long.
• Palm sugar gives a more rounded, caramel-like sweetness than white sugar and is worth seeking out at Asian markets.
• Adjust the chili quantity to your heat tolerance; remove the seeds for a milder dressing while keeping the chili flavor.
• Toss the salad just before serving so the herbs stay vibrant and the seafood does not weep liquid.
• Reserve a few whole mint leaves and a slice of lime to garnish the platter for a clean, restaurant-style presentation.

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