Seafood and Quinoa Salad Bowls with Turmeric and Mint Dressing

So I am back in London and after two weeks of sun, fun and comfort food, it’s hard to go back to reality. But the good news is, summer is not over and seafood salad bowls are naturally on the menu!

But first, how have you been? I am good, although I am having a very (very) hard time waking up when my alarm rings and I’ve been seriously overusing the snooze button. Aren’t holidays supposed to make us feel revitalized, energized and rested? It’s funny, every time I come back from holiday, it takes me a good week (or two) to go back into my routine and embrace being relatively super active. It’s been 3 days and all I want is to snuggle in a blanket and start watching Game of Thrones. Because aside from the news in the US, that’s all I have been hearing about; Game of thrones here, Game of thrones there… Everyone is obsessed with it and while I am not a big fan of TV shows that involve swords and horses, I am starting to consider watching it. Or do I just need another vacation?

So this salad! It’s the super easy, healthy, refreshing and packed with flavours summer salad we all need after we’ve been indulging in too much not-so-healthy food during the holidays. Enjoy!

Summer Seafood Salad Bowls with Turmeric and Mint Dressing


Serves 4 to 6

  • 1 tablespoon olive oil
  • 150 gr prawn
  • 250 gr calamari
  • 400 gr mussels, cleaned 
  • 150 gr salad leaves
  • 200 gr cooked quinoa
  • 150 gr large cucumber, sliced
  • 100 gr radishes, sliced
  • Mint leaves to serve, if desired


  • 3 large sprigs fresh mint
  • 6 heaped tablespoons Greek yoghurt
  • 2 tablespoons mayonnaise
  • ¼ teaspoon ground turmeric
  • ½ garlic clove, peeled and pressed
  • 2 tablespoons milk, any type
  • 1 teaspoon clear honey
  • ¼ teaspoon salt or to taste
  • Pinch ground cumin


• Clean the mussels, if any of them are opened, tap them lightly and discard them if they don't close. Fill a medium sized saucepan with 4 tablespoons of water and a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and add in the mussels. Cover the pan with a lid and cook the mussels for about 3 to 4 minutes, stirring occasionally. The mussels are cooked once they are opened, discard any that didn't open. Drain the mussels and set aside until ready to serve.

• Warm a frying pan with olive oil over medium heat and add in the prawns and calamari, cook stirring occasionally until the calamari is firm and the prawns turn pink, about 6 minutes. Remove from the heat and set aside until ready to serve.

• Transfer all the dressing ingredients in a food processor and run for a few seconds until smooth.

• Arrange the salad leaves, quinoa, cucumber, radishes, mint leaves and the seafood in shallow bowls. Serve immediately with the dressing.