Gluten Free Asian Seafood Salad Recipe

Ingredients

• 2 cups water
• 1/2 cup lime juice (divided use)
• 1 pound mussels (cleaned and de-bearded)
• 1/2 pound medium raw shrimp (peeled and deveined)
• 1/2 pound calamari (cut into 1/4-inch rings)
• 1 pint cherry tomatoes (halved)
• 1/2 red onion (diced)
• 1 jalapeno pepper (seeds and veins removed, minced)
• 1/2 cup cilantro leaves
• 2 1/2 tablespoons San-J Mongolian Sauce

Instructions

1. 1

   Combine water with ¼ cup lime juice in a medium saucepan and bring to a boil. Add the mussels, cover the pan and cook, shaking the pan occasionally, until the mussels have opened, about 6 minutes. Discard any mussels that do not open. Remove the mussels with a slotted spoon and place in a colander set over a large bowl. Reduce heat so that the cooking liquid is simmering, add the shrimp, and cook until they are opaque and curled, 30 – 60 seconds. Remove with a slotted spoon and add to the colander with the mussels. Add the calamari rings to the cooking water and cook until they turn opaque, about 1 minute. Remove calamari from the cooking liquid with a slotted spoon and add to the colander.

2. 2

   Place all the drained seafood in a large bowl; add the tomatoes, onion, jalapeno, and cilantro. In a small bowl stir together the remaining ¼ cup lime juice and the San-J Mongolian Sauce. Add to the seafood and stir gently. Serve immediately or refrigerate for up to 2 hours.