Thai Seafood Salad

Instructions

1. Prepare the seafood
   Bring a pot of water to a boil. Add the seafood and cook for about 2-3 minutes until the shrimp turns pink and the squid and mussels are cooked through. Immediately transfer to an ice bath to stop the cooking process. Once cooled, drain well.
2. Make the dressing
   In a small bowl, whisk together the fish sauce, lime juice, palm sugar, half of the chopped chilies, and minced garlic until the sugar dissolves. Taste and adjust seasonings if needed – the dressing should be equally sour, spicy, and slightly sweet.
3. Prepare the vegetables
   In a large mixing bowl, combine the sliced red onion, tomato wedges, cucumber slices, and finely sliced lemongrass. Toss gently to mix.
4. Combine all ingredients
   Add the cooked seafood to the bowl with vegetables. Pour the dressing over the salad and toss gently to coat all ingredients evenly with the dressing.
5. Add herbs and final touches
   Add the fresh mint and cilantro leaves to the salad. Sprinkle with remaining chili pieces and chopped peanuts if using. Toss once more very gently to incorporate the herbs without bruising them.
6. Serve immediately
   Transfer the Thai Seafood Salad to a serving platter or individual plates. Serve immediately while fresh, with extra lime wedges on the side if desired.