Side Dishes

Grilled Seafood Salad with Minari Pesto

Name: Grilled Seafood Salad with Minari Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 King oyster mushroom; 200 g Cherry tomatoes; 1 Squid; 200 g Cocktail shrimp; a pinch Ground black pepper; 1 tbsp Minced garlic; 1 tbsp Olive oil; 1 tbsp Lemon juice; a pinch Ground black pepper; 50 g Minari (water dropwort); 2 Perilla leaves; 2 cloves Garlic; 3½ tbsp Olive oil; 2½ tbsp Cheddar cheese; 5 Almonds

해산물샐러드와 미나리소스

Seared shrimp, scored squid, king oyster mushroom and blistered cherry tomatoes over a bright pesto of minari, perilla, garlic, cheddar and almonds. Potassium-rich tomatoes help flush sodium, and minari adds fresh fragrance.

📝 Step-by-Step Instructions

Slice the mushroom thickly, remove the tomato stems and score a cross on each, score the squid body diagonally and sprinkle with pepper.

Grilled Seafood Salad with Minari Pesto — step 1

Toss the shrimp in the marinade and leave for 20 minutes.

Grilled Seafood Salad with Minari Pesto — step 2

Sear the mushroom and tomatoes in a dry pan over medium heat until golden and remove.

Grilled Seafood Salad with Minari Pesto — step 3

In the same pan, cook the shrimp and squid until they change color and remove.

Grilled Seafood Salad with Minari Pesto — step 4

Blend the pesto ingredients until smooth.

Grilled Seafood Salad with Minari Pesto — step 5

Spread the minari pesto on a plate and top with the seafood and vegetables.

Grilled Seafood Salad with Minari Pesto — step 6

📊 Nutrition Facts (per serving)

216.9Calories (kcal)

8.6 gCarbs

23.9 gProtein

9.6 gFat

454.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.