This mussel salad is a delicious combination of seafood and fresh vegetables. Mussels add rich flavor, eggs contribute creaminess and satiety, and avocado brings a silky texture without weighing the dish down. The honey-mustard dressing balances sweetness, acidity, and a subtle kick, making the salad refreshing and flavorful.
Perfect for a light dinner, a holiday table, or as an impressive appetizer for guests.
Ingredients (serves 3)
For the salad:
- Shelled mussels (cooked and frozen, or in their own juice) – 9 oz (250 g)
- Eggs – 3 large
- Avocado – 1 ripe (about 7 oz / 200 g)
- Cherry tomatoes – ½–⅔ cup (120–150 g), halved
- Lettuce leaves (iceberg, romaine, or mixed) – 2½ oz (70 g), torn
- Green onion – 2 tsp (10 g), chopped
For the honey-mustard dressing:
- Olive oil – 3 tbsp
- Lemon juice – 1½ tbsp
- Honey – 1 tsp
- Whole-grain mustard – 1 tsp
- Garlic – 1 small clove, minced (optional)
- Salt – to taste
- Freshly ground black pepper – to taste
Instructions
1. Prepare the mussels
- If using cooked-frozen mussels, thaw in the refrigerator, then quickly heat in a dry skillet for 1–2 minutes. Let cool.
- Mussels in their own juice can simply be drained in a colander.
2. Prepare eggs and vegetables
- Boil eggs until hard-cooked (about 10 minutes), cool, peel, and cut into large wedges.
- Halve the cherry tomatoes.
- Dice the avocado.
- Tear lettuce leaves by hand.
- Chop green onions finely.
3. Make the dressing
In a small bowl, whisk together olive oil, lemon juice, honey, and mustard. Add garlic if desired. Season with salt and pepper and mix until smooth.
4. Assemble the salad
- In a large bowl, gently combine lettuce, cherry tomatoes, avocado, and mussels.
- Drizzle with the dressing and toss carefully.
- Arrange the egg wedges on top and sprinkle with green onions.
Tips & Variations
- Substitute avocado with roasted sweet pepper for a different flavor.
- For more depth, add a sprinkle of grated Parmesan or a drop of soy sauce to the dressing.
- Serve immediately to keep the avocado fresh and vibrant.
Serving Suggestions
Serve in a deep bowl or in individual portions. Pairs beautifully with crispy baguette or ciabatta and a glass of dry white wine. Light yet satisfying, this salad is sure to impress at any table.