In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.22 Kcal (993 kJ)
Calories from fat	136.6 Kcal
		% Daily Value*
Total Fat	15.18g	23%
Cholesterol	59.15mg	20%
Sodium	88.84mg	4%
Potassium	498.56mg	11%
Total Carbs	3.91g	1%
Sugars	0.73g	3%
Dietary Fiber	0.41g	2%
Protein	19.13g	38%
Vitamin C	7mg	12%
Vitamin A	0.2mg	6%
Iron	7.3mg	41%
Calcium	18.5mg	2%

Amount Per 100 g
Calories	150.59 Kcal (630 kJ)
Calories from fat	86.72 Kcal
		% Daily Value*
Total Fat	9.64g	23%
Cholesterol	37.55mg	20%
Sodium	56.4mg	4%
Potassium	316.51mg	11%
Total Carbs	2.48g	1%
Sugars	0.46g	3%
Dietary Fiber	0.26g	2%
Protein	12.14g	38%
Vitamin C	4.4mg	12%
Vitamin A	0.1mg	6%
Iron	4.6mg	41%
Calcium	11.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.