Salad Ocean Treasures with mussels and squid

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   First, grate the garlic on a fine grater and mix it with soy sauce and set aside to steep.

2. STEP 2

   

   We clean the salad from the top (withered) leaves and separate a couple of fresh, larger leaves for decoration and cut crosswise into strips 1 cm wide.

3. STEP 3

   

   Boil the rice. We need fluffy rice. Rinse the rice as thoroughly as possible, fortunately we don’t have a lot of it. Cook over medium heat in plenty of water, stirring occasionally. For maximum fluffiness, you can rinse in cold water using a colander.

4. STEP 4

   

   Our seafood is already prepared, and in this case it doesn’t matter if it’s in oil or in brine. There’s no need to cut it - torn ones taste better. Here, by the way, the choice of the manufacturer of our seafood cocktails will have a very, very strong impact on the pleasure of the preparation process.

5. STEP 5

   

   Next, it’s time for us to chop the tomatoes and cucumbers. Not large, not small, so as to preserve the juiciness and not turn the products into smoothies!

6. STEP 6

   

   The salad will be portioned. Carefully place the lettuce leaves on a plate. Next, we lay out our prepared products in even layers one by one, not forgetting to salt and pepper to taste (naturally, everything should be within reasonable limits). Sprinkle each layer with finely grated walnuts (to simplify the process, I sprinkle them immediately in a plate, you can chop them finely). Lay out 3 rows, pour over the prepared dressing and sprinkle generously with walnuts.