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The best Scungilli salad recipe

Scungilli Salad, made with fresh lemon juice, celery, red onion, garlic and parsley, is a simple but delicious Italian dish that is super easy to make. If you love seafood, do not hesitate to try this one.

What is Scungilli?

“Scungilli” from the Italian word “conchiglia,” is essentially sea conch or snail. Scungilli sold in the United States are usually wild-caught canal or tuberous snails harvested in the northeastern coastal waters of the Atlantic, including New England and Long Island. But it’s hard to find fresh.

This oceanic sea snail with a large spiral-shaped shell is popular in southern Italian and Italian-American cuisine. But conch is also popular in places like the UK and the Caribbean.

Scungilli is wonderful and is used in this salad recipe with a lemon and olive oil dressing and mixed in other Italian seafood salads, but it also tastes delicious sautéed in red Italian sauces like marinara or a spicy “Fra Diavolo”, served over pasta.

it is high in protein, low in fat and low in carbohydrates. It is also a good source of vitamins like B12, folate, vitamin E and minerals like potassium and iron.

About the recipe: Scungilli salad

Scungilli salad is a traditional dish usually served in southern Italian and Italian-American homes for the seafood-centered Christmas Eve meal, known as the “Feast of the Seven Fishes” (Festa Dei Sette Pesci).

But cool and lemon-like, with fresh ingredients like celery, red onion, green olives, parsley and olive oil, Scungilli Salad, is also a seafood treat that is perfect to enjoy in the hot summer months. And seafood lovers who do not give it a try miss out on something delicious.

The thing with scungilli is that it is hard to find fresh. But luckily today you will most likely find this edible mollusk cooked, sliced ​​and ready to go canned at well-stocked fish markets, Italian markets or international grocery stores. And that’s what we need for this recipe.

We have included links below where you can buy it online.

Scungilli salad

How does Scungilli taste?

Scungilli has a similar texture to perfectly cooked calamari. And if you love seafood, you will most likely love scungilli too. It is tender and firm, with a mild, slightly salty and sweet delicate taste. There is no fish flavor, so no need to worry about it.

Easy Scungilli salad recipe

Shopping list: Ingredients you need to make Scungilli salad

Scungilli (caanned): Pre-cooked and canned scungilli are quite delicious and make cooking with it super easy. It is usually found in the same section as canned seafood as mussels in 6-ounce or 29-ounce cans. A 29-ounce can make about 4-6 servings of this salad.

Some grocery stores, well-stocked fish and Italian or international markets have it. Find it in the same section as other canned seafood like mussels.

To save time on shopping, here are places you can order scungilli online:

Celery: I prefer to use the leaf stalks closer to the center of the head of the celery.
The leaves add a touch of freshness and the stems are delicate and more delicate. Use 1 large or 3 smaller inner leaf stalks.

Red onion: The sweet and sharp taste of red onion works well with the other ingredients. About ¼ of a small red onion is all you need.

Green olives: Go for a green olive with a salty finish. Sicilian-style green olives work wonderfully, but I often use the manzanilla-style pepper-filled olives as well.

Capers: Capers, add a delicious salty bite to this salad.

Parsley: With an herbaceous taste and a delicious addition to seafood of all kinds, this salad requires only the fresh things.

Lemons: Fresh lemon juice forms the basis of the dressing on this salad. Have extra on hand if your lemons are not so juicy. 2-3 usually do the trick.

Extra virgin olive oil: Use the best possible quality.

Garlic: The garlic is wonderful with the fresh lemon and parsley in this dish. Go with 2 cloves, finely chopped to start with. You can always add more if you want.

Crushed red pepper: Adds a touch of warmth, but you can skip it if you do not like the spicy things.

Pepper + Salt

How to make the best Scungilli A spoonful of Scungilli saladSalad

1 preparation: Rinse all your vegetables (celery + onion + parsley).

2 Rinse and drain: Drain all the liquid from the canned scungilli using a colander or a sieve. Then rinse with cold water. Drain again and set aside.

3 slices: For this salad, I prefer to cut my celery and onions into thin slices. It gives a more delicate bite. If your olives are large, cut them in half.

4 Mix the ingredients together: Add all the ingredients to a mixing bowl, mix and then season to taste. I usually add a touch of more lemon or salt. Keep refrigerating in the refrigerator for up to 1 hour or overnight.

5 Server: Serve condensed alone or on a light base of greens. The peppery bite of arugula fits beautifully, but mixed greens also work well.

Scungilli salad

How long does Scungilli salad last?

It is best to enjoy your scungilli salad within 3 days for optimal freshness.
We love it so much that leftovers honestly never last long enough to sit in the fridge.

Scungilli salad

Scungilli Salad Tips

Do it well in advance: You can make this salad a day in advance, which can allow it to marinate in the lemon juice. Store it in the refrigerator until it is to be served.

Add some spice: For extra lemon flavor, use the peel from one lemon and add it to the salad.

Get the recipe!

Scungilli salad ready to serve

The best Scungilli salad recipe

This fresh and lemon-like salad is traditionally served for the Italian Christmas Eve celebration ‘Feast of the Seven Fishes’, but it is also a lovely summer salad. Serve with antipasto, baked mussels and a glass of pinot grigio for the perfect light dinner. (Low-Carb, High-Protein, Keto-friendly, Gluten-free)

Route Starter, salad

Kitchen Italian, Mediterranean


  • 1 – 29 ounces able to Scungilli, rinsed and drained
  • 3 inner celery stalks, cut into slices with leaves (or use 2 large)
  • 1/4 cup red onion, cut into thin slices
  • 1/4 fresh parsley, chopped
  • 1/3 cup green olives
  • 2-3 lemons, juice of
  • 1-2 cloves garlic, chopped
  • 2 tbsp hijackers
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 2 TBS Extra virgin olive oil


  • Add all the salad ingredients (except the olive oil) to a medium bowl and turn over.

  • Add olive oil and then stir together again until blended.

  • Taste and add more lemon juice, salt or pepper if necessary.

  • Serve and enjoy!

Searchword antipasto, gluten-free, high-protein, keto-friendly, low-carb

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