Cioppino Salad

Cioppino Salad

Serves 2-4


1-2 Cups Leftover Fish (shrimp, scallops, white fish etc.) shredded

2 Italian Sweet Peppers Chopped

2 Tbsp Salted Roasted Cashews

2 tsp Marinara Sea Salt

2 Small Tomatoes

1/4 Cup Olive Oil

1 Tbsp Parmesan


1. Add all ingredients except for the fish into a blender and blend until well mixed.

2. Fold fish into mixture, add salt and pepper to taste.

3. Garnish with Fresh Parsley and freshly shaved Parmesan.