Salads for our national cuisine for a long timeremained a dish unusual and even exotic. In any case, we preferred meat and fish almost in kind. And seafood in general were for us something out of the ordinary. However, everything changes, recipes are borrowed, adapted and become quite ordinary and familiar. This happened, for example, with the famous salad Olivier, which became almost our national dish. But seafood continues to be delicacies, and we prepare the same salad with a sea cocktail, as a rule, only on holidays. And it's not even that the pleasure is expensive, but the fact that the recipes of this dish does not adapt to our national tastes. We all strive to fill this salad with mayonnaise, and therefore we can not appreciate the true taste of the sea cocktail. And meanwhile there are quite worthy recipes for such a salad, where a dressing made from soy sauce or lemon juice is perfectly combined with shrimps, mussels and octopuses, without interrupting, but complementing their natural taste. It is these recipes that we suggest you try in practice. But if your craving for traditions is ineradicable, then choose a salad recipe with a sea cocktail, where as a dressing hotly loved in our homeland mayonnaise. 
Sea cocktail with fried vegetables
This delicious salad can be served as cold,and warm. In its composition, only a sea cocktail of shrimps, mussels, octopuses and squid and a vegetable mixture. You can choose a mixture of vegetables to your liking. It can be, for example, such a composition: green beans, tomatoes, Bulgarian pepper, zucchini, carrots, celery root. Yes, another important point. Both the vegetable mix and the sea cocktail will be needed in the form of frozen semi-finished products. Ingredients:
- Sea cocktail - 400 grams;
- Mixture of vegetables - 350 grams;
- Garlic - 2 cloves;
- Vegetable oil for frying;
- Soy sauce for refueling.
Preparation: We take a brazier with a thick bottom, pour oil into it and put it on the fire. When the oil is heated, we put garlic, cut into thin slices, into it and fry it. As soon as garlic becomes soft, take it out, and send a sea cocktail to the brazier. We fry it on garlic oil for literally one minute on high heat. After that we take out the fire and put the vegetable mixture into the frying pan. We continue to fry until the vegetables are ready. Now we take out all the products from the brazier, shift them into a salad bowl and season with soy sauce and salt. Serve the salad in a cold or warm form, sprinkling with chopped herbs. 
Sea cocktail with fresh vegetables
Another recipe for making salad from sea cocktail and vegetables. Only here we will combine seafood with fresh vegetables. Ingredients:
- 400 grams of sea cocktail;
- Half of sweet red onion head;
- 2 fresh tomatoes;
- A punch of Bulgarian pepper;
- A bunch of fresh greens;
- Tablespoon of butter;
- Olive oil;
- Lemon juice;
- Ground black pepper.
Preparation: First we prepare vegetables for salad. We remove the pepper from seeds and membranes, rinse and cut into narrow bands. Tomatoes are mine, we take out the juicy pulp with seeds, and cut the remaining dense part with strips. Onions are cleaned, mine and cut into thin semirings, and then scalded. When the vegetables are ready, proceed to the seafood. In a pan with a thick bottom we put butter and put it on the fire. When the oil is hot, spread the seafood into the brazier and fry them until all the liquid in the frying pan has evaporated. After that, we remove the brazier from the fire and completely cool the sea cocktail. All the products prepared for the salad are transferred to a salad bowl, we add salt, chopped greens and season with lemon juice and olive oil.
Spicy salad of sea cocktail
This recipe is notable for sauce. It is he who gives the dish a special piquant taste. Ingredients:
- Sea cocktail - a pound;
- Rukkola - 100 grams;
- Garlic - 2 slices;
- Soy sauce - 2 tablespoons.
For refueling:
- Sour cream - 2 tablespoons;
- Lime juice - 2 tablespoons;
- Olive oil - 2 tablespoons;
- Brown sugar - 1 teaspoon;
- Dried tomatoes - 2-3 pieces;
- Black ground pepper.
Preparation: Seafood first defrost, throwing them into a colander. After that we take the brazier, put it on the fire and warm it in a tablespoon of vegetable oil. In the preheated oil, spread the garlic cut into thin petals and fry it. Garlic is taken out and thrown away (we'll need it more), and put a sea cocktail in the frying pan. Cover the brazier with a lid, reduce fire and stew seafood for about four minutes. Now add the soy sauce to the sea cocktail, mix it, remove the frying pan from the fire and leave its contents to cool without removing the lid from the brazier. While the seafood is cooling down, you need to prepare a salad dressing. From the lime, squeeze the juice, mix it with olive oil, put tomatoes, black pepper, sugar and mix. When the sugar is completely dissolved, add sour cream. Once again, we mix everything thoroughly, shift the cooled sea cocktail into a salad bowl, add raccoon and dress with sauce. 
Salad with a canned sea cocktail
In addition to the frozen mixture of seafood in our stores you can also find a canned sea cocktail, with which you can also prepare a salad. Ingredients:
- 250 grams of canned sea cocktail;
- 200 grams of canned corn;
- 100 grams of canned olives (black);
- 8 pieces of cherry tomatoes;
- 2 fresh cucumbers;
- 1 green apple;
- 1 garlic clove;
- Olive oil.
For sauce:
- 1 tablespoon marinade from sea cocktail;
- Half a glass of white dry wine;
- 1 teaspoon French mustard;
- 100 grams of mayonnaise.
Preparation: Note that this recipe is notable for an unusual way of cooking corn. Have you ever tried to fry canned corn? And for this salad you will have to cook it in this way. So, in a frying pan warm up the vegetable oil, fry the garlic on it, and then add the corn to it, with which we first drain the juice. Corn fry over a large fire for about two minutes, and then shift it into a salad bowl and leave to cool. As long as the corn cools, wash and clean the apple, release it from the seeds and hard center and cut into large pieces. Mine cucumbers and cut them into cubes. Cherry tomatoes are only mine and dried, and with olives merge the marinade. All the prepared products and sea cocktail we put in a salad bowl with corn and mix. Wine is mixed with marinade from sea cocktail, poured into a saucepan and evaporated over medium heat for ten minutes. As soon as the volume of the mixture is reduced by half, we cool it, mix it with mustard and mayonnaise and whisk with whisk. We fill the salad.
Salad from sea cocktail and avocado
This recipe allows for an arbitrary amountproducts. So you can focus exclusively on your taste and the initial volume of sea cocktail. By the way, this salad can be cooked with shrimps alone. Ingredients:
- Sea cocktail with shrimps, octopus, mussels and squid;
- Avocado;
- Celery celery;
- Onion.
For sauce:
- Garlic;
- Soy sauce;
- Lime juice.
Preparation: Seafood must first be thawed and drained of all liquid. After this we take a thick-bottomed frying pan, grease it with oil and fry the sea cocktail for about five minutes. Then we salt the seafood, take it out of the brazier and cool it. Avocado cut in half, remove the stone, remove the skin and cut the flesh into cubes. Celery and cut into small pieces, and finely chop the onions. We put all the products in a salad bowl and fill it with a mixture of soy sauce, chopped garlic and lime juice. 
Salad from sea cocktail and prunes
Prepare this option salad from a sea cocktail more than just. And the composition of the salad is surprisingly laconic. Ingredients:
- 300 grams of sea cocktail;
- 150 grams of prunes;
- 2 leaves of laurushki;
- Mayonnaise for refueling;
- Salt and spices are at your discretion.
Preparation: Sea cocktail is boiled for about half an hour with the addition of bay leaf, salt and black pepper, and then cool it. Prunes without pits soak in boiling water for about ten minutes, after which we wash it and cut it with narrow long strips. Cool the sea cocktail and prunes in a bowl and season with mayonnaise. If desired, add salt and spices. Note that any of the proposed recipes is quite suitable for salad with shrimps alone. But try to still make a salad from a sea cocktail - you will not regret it. Just cook with pleasure. Enjoy your appetite and success in the culinary field. We advise you to read:
