Seafood and Vegetable Salad

Wash all the vegetables. Core and de-seed the bell pepper.

Cut the cucumber into bite-sized pieces and place them in a salad bowl.

Dice the bell pepper into small pieces and add to the cucumber.

Cut the cherry tomatoes in half or quarters, and add them to the bowl.

Rinse the button mushrooms, pat them dry, and quarter them.

Heat a skillet with olive oil. Add the seafood and mushrooms, and sauté for 5-7 minutes.

Add minced garlic to taste and cook for another 2 minutes.

Transfer the chopped vegetables into the skillet with the seafood.

Dress with mustard and sesame sauce. Season with salt if needed. Toss and heat through over medium heat for 1 minute.