Seafood Salad

Ever tasted a seafood salad that sings with freshness and a zesty kick?

This Seafood Salad is everything you want for a light meal or a stunning side – it’s quick, vibrant, and absolutely packed with flavor! Imagine tender shrimp, succulent crab, and delicate scallops mingling with crisp greens and creamy avocado. Trust me, your taste buds are in for a treat!

Why make this recipe

You’ll love this Seafood Salad for so many reasons! First off, it’s super easy to whip up—no culinary degree required. Plus, it’s a one-bowl wonder, so forget about those messy clean-ups that make you question why you even cooked. And let’s be real, who doesn’t enjoy being the hero of a healthy, yet simple meal? 😏

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb seafood mix (shrimp, crab, scallops)
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions

1. In a pot of salted boiling water, cook the seafood mix for 3-5 minutes until cooked through; drain and cool.
2. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado.
3. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
4. Add the cooled seafood mix to the salad, pour the dressing over, and toss gently to combine.
5. Serve immediately.

How to make Seafood Salad (Overview)

Making this Seafood Salad is a breeze! Start with boiling the seafood; it only takes a few minutes. While that’s happening, chop up your veggies and whip up the dressing—it’s all about easy multitasking! Just toss everything together at the end, and voilà! Pro tip: Don’t skip cooling the seafood; a little patience pays off big time in flavor!

How to serve Seafood Salad

Serve this Seafood Salad in a big bowl to showcase the beautiful colors! Picture vibrant greens, juicy tomatoes, and luscious avocado. The aroma of lemon and fresh seafood wafts through the air—heaven! You can pair it with crispy baguette slices for a delightful crunch or a glass of chilled white wine to elevate the experience. 💕

How to store Seafood Salad

This Seafood Salad is best enjoyed fresh, but you can keep it in the fridge for about 1-2 days if stored in an airtight container. Just remember, the longer it sits, the soggier it gets. If you want to meal prep, keep the dressing separate and mix just before serving for that fresh crunch!

Tips to make Seafood Salad

• For an extra zing, try adding more lemon juice or even a dash of hot sauce.
• Use any assorted seafood you have; just keep it fresh!
• If you’re short on time, opt for frozen seafood mix—but don’t forget to thaw and drain properly.

Variation

Feeling adventurous? Turn this Seafood Salad into a vegan delight by switching out seafood for chickpeas or avocado for added creaminess. Want a different twist? Try adding fruits like mango for sweetness or cucumbers for crunch!

FAQs

Can I use fresh seafood instead of frozen?
Absolutely! Fresh seafood can enhance the flavor even more—just be sure it’s very fresh.

How do I make this salad in advance?
You can prep all the ingredients ahead of time but mix dressing and salad just before serving to keep everything crisp!

Can I freeze the Seafood Salad?
Not recommended! Freezing can alter the texture of seafood and greens, making them mushy once thawed.

📌 Pin this recipe for your next cozy dinner night!

Seafood Salad

A quick and vibrant seafood salad featuring shrimp, crab, and scallops mixed with fresh greens and creamy avocado.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Mediterranean, Seafood

Calories: 350

Ingredients Method Notes

Ingredients

  

Seafood and Vegetables

• 1 lb seafood mix (shrimp, crab, scallops)
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced

Dressing

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• to taste Salt and pepper

Method

 

Cooking the Seafood

1. In a pot of salted boiling water, cook the seafood mix for 3-5 minutes until cooked through; drain and cool.

Preparing the Salad

1. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado.
2. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Add the cooled seafood mix to the salad, pour the dressing over, and toss gently to combine.
4. Serve immediately.

Notes

Serve with crispy baguette slices or a glass of chilled white wine. Store in an airtight container for 1-2 days, but keep the dressing separate if meal prepping.