Rice salad with seafood
This recipe makes for a great summer lunch because it’s cold and comes together fairly fast. It is one of my favorite ways to use “surimi,” also known as imitation crabmeat. And it’s also a good way to use leftover cooked rice and whatever vegetables you have on hand. You can use frozen seafood, or fresh seafood in season.
Ingredients
- 100 g frozen seafood such as the Trader Joe’s Seafood Blend
- 100 g surimi (imitation crabmeat), cut in pieces
- 150 frozen mixed vegetables peas, carrots, cauliflower, corn, or any fresh veggies
- 1/2 leek I like to cut it lengthwise and use both the white and green part, sliced
- 2 heaping spoons of black olives sliced
- 100 g rice cooked
- 1 bay leaf
- 3 tbsp olive oil
- 1 tbsp vinegar
- Salt
- White pepper
Instructions
- In a small pot, bring water to boil. Add a pinch of salt, the bay leaf and seafood. Cook for about 5 minutes. Strain the seafood, discard the bay leaf and let it cool. (You can keep the broth for sauces.)
- Boil another pot of water and cook the frozen vegetables for a few minutes. Alternately, steam any veggies you are using.
- Mix the olive oil, vinegar, salt and pepper to create a dressing. I like to shake all the ingredients in a small jar with a lid.
- In a salad bowl, combine the seafood, crabmeat, leek, vegetables, olives and rice. Pour the dressing over and mix well. Chill before serving.