Scungilli Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

I made this last Christmas as part of the feast of the seven fishes (Italian tradition). My niece hosted that holiday dinner and this was my first attempt at snail salad...her Italian in-laws loved it!

Ingredients:

16 ounces scungilli, sliced and cooked (used frozen, you can use canned)

2 stalks celery, chopped

1/2 cup red onions, chopped

2 tablespoons chopped italian parsley or flat leaf parsley (not curly!)

8 ounces sliced and pitted black olives (drained)

2 tablespoons of your best olive oil (or more)

1 lemon, juice of, and strained (or more)

1 teaspoon sea salt (used kosher)

1/4 teaspoon freshly ground black pepper

red pepper flakes to taste

1 garlic clove, chopped finely (i used more)

Directions:

1. Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
2. Refrigerate for 30 minutes (or more) to let the flavors meld and enjoy!
3. Number Of Servings:4 servings
4. Preparation Time: 20 min 20 min prep

By RecipeOfHealth.com