Moroccan Seafood and Broccoli Salad
90 mins (prep 15, cooking 75)
17 ingredients
6 servings
Modified version of a Jane Brody recipe. You can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. Cooking (passive) time also includes chilling time.

Categories:  salad , peppers , served-cold , presentation , main-dish , seafood , shellfish , broccoli , <-4-hours , vegetable , one-dish-meal , time-to-make ,
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Serving Size (126.7 g)
Servings 6
Amount per Serving
Calories 329.32 Calories from Fat 88.65
% Daily Value *
Total Fat 9.85g 90.95%
Saturated Fat 0.81g 24.29%
Trans Fat 0.0g %
Cholesterol 13.61mg 27.22%
Sodium 228.96mg 57.24%
Total Carbohydrate 46.07g 92.15%
Dietary Fiber 2.85 g 68.46%
Sugars 6.42 g %
Protein 14.46g 173.47%
Vitamin A 1.7IU% Vitamin C 0.28mg%
Calcium 22.41mg% Iron 1.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
broccoli florets, yellow bell pepper, chicken bouillon, chopped flat leaf parsley, fresh thyme, fresh lemon juice, mild curry powder, hot curry powder, fresh ground pepper, crushed red pepper flakes


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