Cold Scungilli Salad
Cold Scungilli Salad. Sliced conch mixed with peppers, olives, onions, artichokes, oil, and vinegar and served cold.
Servings: 4 servings
Calories: 250kcal
Cost: $$$
Ingredients
- 1 can Scungilli 29 ounces
- 6 ounces roasted red peppers sliced
- 4 ounces Kalamata olives sliced
- 4 ounces artichoke hearts quartered
- 2 celery stalks sliced
- ½ small red onion sliced
- 2 garlic cloves sliced
- 1 tablespoon fresh basil sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Juice of half a lemon
Instructions
PREPARING THE SCUNGILLI:
- Begin by rinsing the scungilli with cold water. Next, slice the larger pieces of scungilli in half and leave the smaller pieces whole. Place the scungilli in a large mixing bowl.
PREPARING THE SALAD:
- To the scungilli add the remaining ingredients and mix well.
HOW TO SERVE COLD SCUNGILLI SALAD
- Serve this cold sungilli salad as an appetizer with Italian bread.
Notes
INVENT YOUR RECIPE:
For this cold scungilli salad recipe, I am using traditional ingredients such as peppers, olives, artichokes, onions, and fresh herbs. You can mix and match the vegetables you add to this salad. You could try sundried tomatoes, hot peppers, capers, carrots, chickpeas, or even cucumbers.
I keep the dressing for this salad simple with red wine vinegar, extra virgin olive oil, and lemon juice. You can experiment with different types of kinds of vinegar such as balsamic or apple cider and alternative oils such as avocado or sesame.
Instead of scungilli, this recipe also works well with cooked shrimp, scallops, and calamari. Before beginning the recipe boil, sauté, or steam your shellfish of choice and then cool before mixing in the other ingredients.
Nutrition
Calories: 250kcal
