Barbecued Seafood Salad with Garlicky Greek Yogurt Dressing

INGREDIENTS

3 tbsp

olive oil

1 clove

garlic (, crushed)

2 tbsp

parsley (, chopped finely)

Salt to season

x 120g | 4.2oz fresh Atlantic salmon fillets

100 g

| 3.5oz Calamari Rings

200 g

| 7oz King Prawns ((or shrimp), peeled (tails intact) and deveined (frozen or fresh))

4 cups

mixed lettuce leaves ((I used one with Rocket/Arugula and Cos lettuce for extra crunch))

lemons (, cut into wedges)

1/2 cup

Greek Yogurt

garlic clove crushed ((or 1 teaspoon garlic powder))

2 tbsp

freshly chopped parsley

1 tsp

squeezed lemon juice

Salt to season ((about 1/2 teaspoon))