Step 1

Cook the Seafood:Begin by cooking your seafood. Boil the shrimp until they turn pink and are no longer translucent. For scallops, sear them in a hot pan with a touch of butter or oil. If using crab, ensure it’s well-drained if canned.

Step 2

Prepare the Vegetables:While the seafood cools, chop your vegetables. Dice celery, bell peppers, and cucumbers into small, bite-sized pieces. Thinly slice the red onion and, if using avocado, dice it just before serving to prevent browning.

Step 3

Make the Dressing:In a small bowl, whisk together your chosen dressing ingredients. For a mayonnaise base, consider adding lemon juice or vinegar to cut the richness. For a vinaigrette, adjust the lemon or vinegar to taste.

Step 4

Assemble the Salad:In a large bowl, combine the seafood and vegetables. Drizzle the dressing over the top, then gently toss everything together until well coated, being careful not to overmix to avoid breaking apart the seafood.

Step 5

Garnish and Serve:Transfer the salad to a serving dish and garnish with fresh herbs, such as parsley or dill. Add lemon wedges on the side for an extra burst of citrus. Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.