’Tis the season for grill marks and backyard BBQs, and this dish is an ode to hot summer nights. Light and bright, this salad features some seafood favorites and perfectly pairs them with a generous squeeze of citrus and the peppery bite of arugula. Pull this together in minutes for your next patio party. It’s deliciously impressive for entertaining—and healthy!
Marisa Brahney is a New Jersey–based TV host and on-air lifestyle expert regularly seen on QVC, NBC, ABC, CBS and more. She shares her easy recipes, tips for mom life and great finds for the whole family on her blog, The MB Blog (marisabrahney.com/blog). Follow Marisa on Instagram (@mbrahney) or on Facebook.
One navel orange, halved
1 tbsp honey
¼ cup good extra-virgin olive oil
½ tsp kosher salt
Freshly ground black pepper to taste
8–10 calamari squid tubes, patted dry
1 lb large shrimp, peeled, de-veined, patted dry
1 bag baby arugula
1 red bell pepper, de-seeded and finely chopped
1 c jumbo lump crab meat
Preheat grill on high.
In a small bowl, juice one half of the orange. Scoop out the orange flesh sections from the other half, discarding the pith and reserve.
In the same small bowl, whisk together honey, extra-virgin olive oil, kosher salt and black pepper and reserve.
Making sure seafood is pat dry well first, lightly brush calamari tubes and shrimp with olive oil and place on the grill, grilling for about 2 minutes per side. (If calamari tubes are large, it may be a bit longer. Look for the grill marks on the bottom side before turning.)
Remove from heat and slice calamari tubes to form rings.
In a large bowl, combine arugula, red pepper, orange sections and crab meat. Pour dressing over top and toss well to combine.
Top with grilled seafood and serve.