Mussel Meat Salad | When Garden meets the Ocean

Please note that this post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you. This helps me to create more posts like this. Thank you for your support!

Colorful, full of flavor salad which could be served as an appetizer or a light main dish. You can make it a few hours ahead, cover with the plastic wrap and keep in the refrigerator. Pour the dressing right before serving.

Micro greens:

I always keep micro greens in my fridge. It ads beautiful visual enhancement, almost like a fairy look to the dish and compliments dishes with lots of nutrition’s and antioxidants adding sweet and spicy crunch.

Sounds good? Let’s get started!

Mussel meat salad

Recipe by Sweet ZivileCourse: Appetizers, MainDifficulty: Easy


Prep time


Cooking timeminutes
Total time




  • l lb. of cooked mussel meat, you can cook fresh or use it thawed from frozen section

  • 4 handfuls of baby green mix

  • 1/2 of medium carrot, shredded or chopped in sticks

  • 1/4 of medium red onion, thinly sliced

  • 1 cup of micro greens of your choice, like micro kale, sprouted basil, sprouted radish, etc.

  • 1 large tomato, chopped

  • 1/2 cup of Raspberry Vinaigrette

Let’s make it

  • On a large wide plater spread the baby green mix.
  • Lay tomatoes, carrots and onion.
  • Top with the mussel meat and micro greens.
  • Right before serving, drizzle with generous amount of Raspberry Vinaigrette.
  • Enjoy!

Recommended Articles

Leave a Reply