Thai Seafood Salad or Yumtalay – a refreshing seafood salad with exotic flavors: spicy, tangy, sweet. This is the ultimate seafood lover’s dream disguised in healthy meal.
HAPPY 1ST DAY OF SPRING FRIENDS (technically it’s tomorrow but I just can’t wait) – Yes, that’s me yelling from the rooftop!
I’m so excited for spring to be here! I can finally wear flips flops and sun dresses without suffering the cold breeze. It is also an excuse to clean my closet and put away all of my winter sweaters. I love spring because the days are longer which encourages me to be outside longer. What’s a better way to celebrate spring than a playful, colorful plate of Thai Seafood salad?
Tendered seafood like muscles, shrimps and scallops toss in a sweet, tangy and spicy dressing. The dressing is a combination of lime juices, chilies and fish sauce. Serve on a crisp romaine lettuce and crunchy red onion. To keep things interesting, I added crunchy nectarines. This fresh, satisfying salad is sure to garner attention at spring gatherings.
This recipe is easy enough for weeknight meal but also special for entertaining guests. A great dish to awaken your taste buds before an entrée, or better yet, enjoy it by itself!
I hope you’ll love this seafood salad because it’s packed with flavors, it’s refreshing, juicy and savory.
I’m adding this salad to one of my top things to make this Spring. It’s definitely a keeper.
Welcome to our virtual #AsianSaladFeast with Kimchimari. Please check out these amazing recipes from wonderful bloggers friends. A special thank you to JinJoo of Kimchimari for hosting this Asian Salad Feast party.
#AsianSaladFeast with Kimchimari.com
Tofu Salad with Iceberg Lettuce and Sweet Corn by Kimchimari
Thai Larb Salad by Wok & Skillet
Gado Gado Salad by Brunch-n-Bites
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Vietnamese Chicken and Rice Vermicelli Salad by Nut Free Wok
Salad with Spiced Grated Coconut Topping (Urap Sayur) by What to Cook Today
Authentic Thai Fish Salad by Healthy World Cuisine
Thai Seafood Salad (Yum Talay) by A Taste of Joy and Love
Crunchy Thai Eggplant Salad by Grits & Chopsticks
Springtime Sushi Bowl by The Sasha Diaries
Burmese Ginger Salad (Gin Thoke) by Love is in My Tummy
Shabu Shabu Cold Noodle Salad by Chopstick Chronicles
Japanese Potato Salad by V for Veggy
Broccoli Sesame Dressing by Daily Cooking Quest
Thai Seafood and Nectarine Salad (Yum Talay)
Thai Seafood & Nectarine Salad or Yumtalay – a refreshing seafood salad with exotic flavors: spicy, tangy, sweet. A combinations of romaine lettuce, crunchy nectarine and red onion. This is the ultimate seafood lover’s dreams.
For the seafood
- 8 oz shrimp (peeled, deveined, tailed on)
- 3 oz frozen mussles meat
- 5 oz scallops
- 5 oz squid (sliced thinly)
For the dressing
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon chili garlic
- 1 bird eye chili or Thai chili pepper
- 1/4 cup fish sauce
- 1/4 cup sugar
- romaine lettuce (chopped)
- 1/2 cup cherries tomatoes (sliced)
- 1 nectarine (thinly sliced)
- 1/2 red onion (sliced)
Make the dressing: in a medium bowl, combine all dressing ingredients. Whisk until sugar is dissoved. Adjust according to your taste. Add more lime juice if you want a more sour taste, or add more sugar if you like it on the sweeter side. Set aside.
Prepare the seafood: wash and drain well the seafood.
Bring water to boil in a medium saucepan. Cook the shrimps, then remove shrimps with a slotted spoon and drain well. Add in squid and cook until soft, about 2 minutes. Scoopp the squids out and drain. Add in the remaing seafood: frozen mussles meat, scallops and cook until soft, about a minute. Remove and drain well.
To assemble the salad: Toss the seafood, red onion, tomatos, nectarine to the dressing bowl and coat well to combine. Transfer to a bed of romaine lettuce, drizzles any left over dressing on top. Garnish with green onion. Serve!