seafood salad recipe

This seafood salad recipe is fresh and zingy, perfect as a light summer lunch. Serve with crusty bread to mop up the juices. For an even quicker dish, try this easy seafood salad with avocado.

Seafood salad with lime and chilli salsa

parsley

mussels,

raw tiger prawns,

fresh squid,

tbsp avocado oil

lime

shallot,

rocket

For the lime and chilli salsa

garlic

red chilli,

mint

Put 100ml water in a large pan. Tear the stalks from the parsley (reserve the leaves for the salsa) and add to the pan with a couple of black peppercorns. Bring to the boil, add the mussels, cover and cook for 5 minutes, shaking the pan until all shells have opened. Remove mussels with a slotted spoon, discarding any that haven’t opened. Add the prawns and squid to the pan, cook for 2 minutes or so until both are cooked. Remove with a slotted spoon.

Boil the liquor in the pan until reduced by half, then spoon about 3 tablespoons of it (avoid the pepper and stalks, and discard remaining liquor) into a bowl and cool. Whisk the avocado oil and lime juice into the reserved cooking liquor. Season and stir in the shallot.

Shell the mussels, toss with the prawns and squid. Cover and chill.

To make the salsa, put the zest, garlic and chilli in a blender and whizz until chopped. Add the mint and reserved parsley leaves and whizz to make a fine mixture.

Toss together the seafood and shallot dressing, then gently fold in the rocket. Divide between serving bowls and spoon over some lime and chilli salsa.

This seafood salad recipe is absolutely delicious! Poached seafood in a zesty lemon marinade is an easy, healthy appetizer or protein-packed lunch.

Easy seafood salad

water

lemons (sliced)

tsp chilli flakes

tsp salt

500 g (1lb) shrimp

500 g (1lb) mussels

250 g (½lb) calamari and baby squid

celery (finely chopped)

½ red onion (finely chopped)

olive oil

lemon juice

salt

oregano

½ tsp pepper

Combine all the poaching ingredients in a large pot set over medium-high heat. Bring to a boil.

Add the calamari and squid heads and allow to poach for a minute or two until just cooked. Drain with a slotted spoon and add to a large bowl.

Add the shrimp and mussels then turn off the heat and allow to poach for 4-5 minutes until just cooked.

Drain with a slotted spoon and add to the bowl with the calamari. 

In a separate bowl, mix together all the dressing ingredients.

Taste and adjust seasoning if necessary. I like to make the dressing a little too acidic and too salty to make sure the seafood is well-seasoned.

Pour the dressing over the seafood then add the finely chopped celery and red onion.

Stir to combine then allow to marinate for 30 minutes then serve.

This easy seafood salad recipe combines fresh shrimp, crab, and vegetables with a tangy dressing, offering a light and flavorful dish perfect for any occasion. Ready in minutes and packed with nutrients, it's ideal for a quick lunch or an impressive appetizer.

Easy Seafood Salad Recipe

Seafood:1 pound medium to large shrimp, deveined and cooked

crab meat

scallops, cooked and chopped (optional)

cooked calamari, sliced (optional)

Vegetables:1 cup celery, finely chopped

bell peppers (mixed colors), diced

cucumber, diced

red onion, thinly sliced

avocado, diced (optional)

parsley,

fresh dill, chopped (optional)

mayonnaise (or Greek yogurt

Dijon mustard (optional)

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.

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.

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.

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.

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.

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Seafood salad with lime and chilli ...

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Easy Seafood Salad Recipe

Top 3 seafood salad recipe recipes from across the web

The most viewed seafood salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Seafood salad with lime and chilli ...

Easy seafood salad

Easy Seafood Salad Recipe

The most viewed seafood salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine