Seafood Salad Shopping Tips
Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.
Seafood Salad Cooking Tips
Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.
Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.
Top 10 Savory Seafood Salad Recipes
Seafood salads are a fresh, irresistible, and splendid meal that is far from cheap to make. These salads are a triple-win recipe because they are healthier than other salads, full of omega 3, and fresh at the same time.
They are currently one of the most ordered meals at restaurants. That doesn’t bound you always to go there, especially when you can make an amazing homemade seafood salad. The mix with the seafood can be made with every fresh veggie that can be found during this season.
We offer ten fantastic seafood recipes which you can show you how to make a great brunch or a light dinner. Choose the best for yourself and have a good appetite!
Thai Oyster Salad
If you’re one of those who is all about impressing people when you invite them around and it’s your turn to cook, then this is for you! It’s one of the most creative, colorful, taste-challenging recipes you’ll ever find. A hot, sweet, and sour Thai salad that will blow your taste buds into a different dimension. A truly winning dish for those seeking to challenge their mouthfeel. We think of Thai cuisine mainly for their warm dishes but their salads are genuinely exquisite. This recipe uses oysters, but prawns could also be replaced.
Grilled Salmon Salad with Raspberry Vinaigrette
We love salmon, but presumably, we use it the same every time. This is a great way to use this high in omega 3 oily fish differently and perfect for those seeking a truly healthy lifestyle mixed with sport on the side. The raspberry vinegar has to be the star of the show and why not also, use fresh raspberries within the salad. Perfect for a summer’s light lunch.
One can have so much fun with a salad but not just a salad. You will always read about how good ingredients must be but ever so important especially when you cannot really disguise it with something else. Both canned or fresh tuna can be used for this recipe. We enjoy both with a slight penchant for fresh tuna if you can get hold of it cooked medium no more. Close your eyes and you’ll even hear the seagulls and feel the sunshine even on a rainy day. Super healthy and super tasty. An absolute must.
Lightly refreshing with subtle flavors, crab salads are a wonderful idea for a summer lunch. Both the light white rich brown crab meat work well in salads, whether combined together or used separately to maximize the different flavors and textures. For an even healthier midday meal, skip the mayonnaise and use the lemon juice as seasoning. Serve on top of a lightly seasoned green salad instead.
Warm Shrimp Salad with Kamut Red Chili and Tarragon
Tarragon on this occasion is the star of the show. Well known for tasting like licorice, it works so well with the natural sweetness of the prawns. High in vitamin and in protein, this is a dish not to miss out on. The Kamut brings out a little nuttiness to the salad, ancient, oriental wheat. A dish with big textures and flavors. Perfect for lunch or a light dinner.
Crispy Shrimp Ceaser Salad
Caesar salad is well known throughout the world and chances are you have the chicken or vegetarian version. However, in this recipe, crispy shrimps add healthy proteins and create a lovely texture. Quick and easy to do in 15 minutes flat. Even time to enjoy a glass of something refreshing on the side. Add crispy bacon to it for an ultimate experience.
We usually think of calamari being deep-fried and somewhat not super healthy, but this recipe brings a little lightness to delightful seafood and makes this super healthy. Relatively inexpensive, this Thai-inspired salad will have your taste buds bouncing back and forth. So fresh and perfect on a sunny day. Even a rainy one, ’ll sure add sunshine to your day.
Smoked Salmon and Spinach Salad
One would be surprised if this recipe does not end up being a weekly treat in your household. Freshness from the lemon, high in iron thanks to the spinach and full of omega thanks to the salmon. An incredible dish served with wonderful fresh pomegranate adding a lovely crunch which we would highly recommend. Quick to put together and will make you feel very cheffy in the kitchen. One could also add segments of oranges or grapefruit.
Barbequed Seafood and Watermelon Salad
Nothing else says summertime like a nice big fresh watermelon. And also who could forget, nothing else says sunshine without having a barbecue. Hence, we found the ultimate summer recipe mixing everything we love about being in the garden amongst friends and family! This recipe will fill you with all the vitamins, potassium, and antioxidants you’d ever need.
The diamond of the sea. We love lobster for its sweet meat and texture and we have learned many ways to enjoy it especially during festive seasons. This salad will ensure to really impress the people around the dinner table and without forgetting, yourself too! You’ll be amazed at how simple it is to put together. A lovely recipe that isn’t full of carbs so perfect if you fancy something a little decadent without having to break a sweat the following day.
Scallop and Shrimp Seafood Salad Recipe
I made this recipe for my picky husband and he agreed it was one of the best things he'd ever eaten. When both of us rave about a recipe, I can promise you it's going to be amazing! Enjoy!
How to Make this Seafood Salad Recipe
To taste kosher salt
8 Oz Sea baby scallops
8 Oz Small shrimp, peeled and deveined
3 Oz finely chopped white onion
4 Oz finely chopped pear tomato
5 Oz Fresh lemon juice
3 Tablespoon chopped fresh cilantro
1 Teaspoon finely chopped serrano chili
½ Teaspoon Freshly ground black pepper
2 Oz olive oil
2 Avocados, halved, with about half of the flesh scooped out. (Make guacamole for serving on the side with chips!)
Saltines, tortilla or plantain chips
Bring a pot of salted water to boil.
Add the scallops and shrimps, reduce the heat and poach gently for about 2 minutes.
Drain well and chill at least 30 minutes, or up to overnight.
Stir together the onion, tomatoes, lime juice, cilantro, serrano chili, and olive oil in a large bowl.
Season with salt and pepper.
Add the scallops and shrimps to the sauce and stir gently to combine.
Divide among 4 avocado shells.
Serve the seafood salad with saltines, plantain chips or corn tortilla chips.
This was so easy and delicious!
What to Pair with this Seafood Salad Recipe
We love to eat appetizers for dinner, especially on busy weekends. I'd pair this with either Peach Salsa or this easy salsa recipe with watermelon from Carnival Cruise Lines. This Apple Margarita would be an amazing cocktail to serve alongside the food!
- 6 cups water
- 1 teaspoon salt
- ½ pound cleaned squid
- ½ pound medium shrimp, peeled and deveined
- ½ pound bay scallops
- ½ pound cleaned octopus
- ½ pound cooked lobster meat, cut into 1-inch pieces (about 3 tails)
- ½ pound lump crabmeat, drained and shell pieces removed
- ¼ cup fresh lemon juice
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh chives
- 2 tablespoons extravirgin olive oil
- 2 garlic cloves, minced
- Lemon wedges (optional)
- Parsley sprigs (optional)
Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat. Add squid cook 3 minutes or until squid is just tender. Remove squid from pan with a slotted spoon. Plunge squid into ice water drain. Cut squid into 1-inch pieces. Place squid in a large bowl.
Add shrimp to boiling water cook 3 minutes or until done. Remove shrimp from pan with a slotted spoon. Plunge shrimp into ice water drain. Add shrimp to bowl with squid.
Place a vegetable steamer in pan. Reduce heat to medium-low. Arrange scallops in steamer cook over simmering water 6 minutes or until done. Plunge scallops into ice water drain. Add scallops to bowl. Cover scallop mixture chill.
Remove steamer from pan. Add octopus to simmering water cover and simmer 2 to 2 1/2 hours or until fork-tender (add additional water, if necessary, to cover octopus.) Plunge octopus into ice water drain. Rub off skin. Cut octopus into 1-inch pieces. Add octopus, lobster, and crabmeat to scallop mixture. Add juice and next 4 ingredients (through garlic) toss gently to combine. Chill for at least 2 hours. Garnish with lemon wedges and parsley sprigs, if desired.
Creamy Seafood Salad
When I was a child, my mom used to buy seafood salad from the deli at our grocery store. I remember it being expensive, and definitely not something we could get every day (I guess that’s why mom only bought it when we did our monthly grocery trip!) The seafood salad was always a treat that never lasted a day in our house. My mom would dish it out and serve it with crackers. It was just so creamy and full of shrimp, and chunks of imitation crab. One day we bought some from our usual deli, and to our surprise the changed the darn recipe! It was GROSS. The new recipe had some type of vinegar that was too blunt. It was also full of course black pepper. We never understood why they would change such a great recipe, and replace it with YUCK. Needless to say, we never bought any seafood salad from that store, or any store again, It just wasn’t the same.
These days I like to make my own seafood salad. I make my salad without any over powering seasonings, and lots of imitation crab and shrimp meat. I also like to add crisp celery for a little crunch, and of course taste. This seafood salad recipe is as simple as ever, and it’s also budget friendly. I like serving this salad at parties along with vegetable sticks, cheese, and crackers!
You can also use this recipe along with 16 ounces of elbow macaroni or shells to make a seafood pasta salad! Give it a try.
10 of the best seafood recipes for summer
Seafood has that incredible ability to transport us to the coast – even if we’re miles away from the shore. Take a look at our favourite seafood recipes, perfect for when the sun’s out and shining.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
The UK is one of the seafood capitals of the world. With 12,500 km of coastline, we have unrivalled access to an abundance of top-quality fish and shellfish year-round. While not all species and varieties are available in the summer, as long as you are buying from sustainable, responsible sources (local fishmongers are always a good bet) then you can enjoy the fruits of the sea throughout August guilt-free.
Take a look at the recipes below, each of which highlight a type of seafood that can be sustainably sourced during late summer. Seafood – whether it’s shellfish, squid or octopus – has that inimitable ability to transport us to the coast, where we can soak up the sun and enjoy a glass of something cold. These recipes will recreate that special feeling wherever you are.
- 1 teaspoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons), plus wedges for serving
- 1/2 teaspoon sugar, plus 6 tablespoons, separated
- Kosher salt and freshly ground pepper
- 1/2 teaspoon finely minced garlic (1 small clove)
- 3/4 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh flat-leaf parsley, plus 1 cup whole leaves
- 1 pound small squid, cleaned, bodies cut into 1/2-inch-thick rings and tentacles halved
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 small bulb fennel, quartered and thinly sliced (2 cups)
- 1 small red or orange bell pepper, finely chopped (1 cup)
- 2 ribs celery, finely chopped (1 cup)
- 1 pound lump crabmeat, picked over
In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry transfer to bowl with dressing.
Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes using a slotted spoon, remove to a plate to cool slightly pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.
This is ready in less than 10 minutes.
- 8 oz imitation crab meat
- 1 stalk celery, finely chopped
- 1/2 onion, finely chopped
- 1/2 cucumber, finely chopped
- 2 tsp light mayo
- 2 tsp plain nonfat yogurt
- 1 tsp Old Bay Seasoning
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Hubbyman would approve! Loves a good seafood salad.
This recipe or post is in no way authorized or associated with the Weight Watchers or myWW Program.
Welcome! I am Michele, a married mom of 3 adult children who blogs about real life. Most days I can be found volunteering in my community, snuggling nieces and nephews or having some frugal fun. Not necessarily in that order!
Salad of the Seven Fishes
We put all the best parts of the Feast of the Seven Fishes into one easy-to-make salad.
finely grated lemon zest, plus 2 tablespoons fresh lemon juice (from about 2 lemons), plus wedges for serving
small clove garlic, pressed
Kosher salt and freshly ground pepper
large cooked shrimp, tails removed
cooked octopus tentacle (about 1 tentacle)
bay scallops (or sea scallops, cut into 1/2-inch pieces), steamed
small bulb fennel, very thinly sliced
small red chile, very thinly sliced
stalk celery, very thinly sliced
pitted green olives, sliced
cooked lump crabmeat, picked
- In large bowl, whisk together lemon zest and juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil.
- Thinly slice squid bodies. Cut each shrimp into 3 pieces. Shuck mussels and clams. Cut octopus tentacle into 1/2-inch pieces. Transfer squid, shrimp, mussels, clams, octopus and scallops to bowl with lemon vinaigrette and toss to coat.
- Fold in fennel, chile, celery, olives, crabmeat, and parsley. Serve immediately with lemon wedges if desired.
Nutritional Information (per serving): About 340 calories, 11.5 g fat (2 g saturated), 45 g protein, 1,335 mg sodium, 12 g carbohydrate, 2 g fiber