Ingredients for Scungilli Salad
- one 15-ounce can of scungilli
- 1 cup chopped celery
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- ½ cup sliced Kalamata olives
- 2 cloves minced garlic
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Celery Seed
- 1½ teaspoons salt
- ¾ teaspoon black pepper
- Red Pepper Flakes
- ½ cup cooked shrimp (optional)
- crisp lettuce leaves
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How to Make Scungilli Salad
- Drain one 15-ounce can of scungilli and rinse thoroughly under cold water.
- Slice the scungilli into bite-sized pieces.
- In a large bowl, combine the sliced scungilli, 1 cup chopped celery, ½ cup sliced Kalamata olives, 2 cloves minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper.
- In a separate small bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons chopped cilantro, and 2 tablespoons chopped parsley.
- Pour the dressing over the scungilli mixture and toss gently to combine.
- Add ½ cup cooked shrimp (optional), and gently toss again.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Even better if you marinate for 2-4 hours!)
- Serve chilled on a bed of crisp lettuce leaves. Garnish with extra cilantro or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
1g
Fat
8g
Carbs
4g
