SCUNGILLI SALAD RECIPE

BEST SCUNGILLI SALAD RECIPE -

This is a Scungilli salad so easy to make. Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy!

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces scungilli, sliced and cooked (can use canned)
2 stalks celery, chopped
1/2 cup red onion, chopped
2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!)
8 ounces sliced and pitted black olives (drained)
2 tablespoons of your best olive oil
1 lemon, juice of, and strained
1 teaspoon sea salt
1/4 teaspoon ground black pepper
red pepper flakes (optional)
1 garlic clove, chopped finely

Steps:

OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
Refrigerate for 30 minutes to let the flavors meld and enjoy!

Nutrition Facts : Calories 296.5, FatContent 13.3, SaturatedFatContent 1.8, CholesterolContent 73.7, SodiumContent 1327.5, CarbohydrateContent 16.4, FiberContent 2.6, SugarContent 1.5, ProteinContent 28

SCUNGILLI SALAD RECIPE -

UPDATED: 5/8/2017 This is one of my family’s favorite seafood salad. We use can Scungilli (sliced conch - which is one of a number of different species of medium-sized to large saltwater snails). And low in calories. I do understand that everyone taste might be a little different - this recipe is a good start, feel free to adjust ingredients to suit your family.

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (29 ounce) can scungilli
1 cup celery, sliced thin
1 1/2 tablespoons Italian parsley, chopped
1 1/2 tablespoons cilantro, chopped
2 1/4 ounces black olives, california pitted and sliced
2 -3 garlic cloves, sliced very very thin (garilic can also be grated)
5 tablespoons extra virgin olive oil
1/2 lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon celery seed
1 -2 teaspoon sea salt
fresh ground pepper (to taste)
fresh ground red pepper flakes (to taste)
shrimp (optional)
lettuce

Steps:

Drain the scungilli and rinse under cold water.
Sliced in bite-size pieces (if not already sliced).
Toss sliced scungilli, celery, olives, garlic, salt and peppers.
Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
Add to scungilli mixture.
Add bite size shrimp, if desired.
Refrigerate and marinate for at least 30 minutes (or longer).
Serve on a bed of lettuce.

Nutrition Facts : Calories 305.2, FatContent 13, SaturatedFatContent 1.8, CholesterolContent 89.1, SodiumContent 762.6, CarbohydrateContent 12.6, FiberContent 0.7, SugarContent 0.5, ProteinContent 33

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