Here’s a fresh and flavorful Seafood Salad recipe—perfect as a light meal, appetizer, or party dish. You can use a mix of shrimp, crab, squid, or even canned seafood.
Ingredients (Serves 2–4)
Seafood
- 200 g (7 oz) shrimp, peeled and deveined
- 100 g (3.5 oz) squid rings or calamari
- 100 g (3.5 oz) crab meat or imitation crab
- Optional: 100 g cooked mussels or scallops
Vegetables & Add-ins
- 1/2 red bell pepper, thinly sliced
- 1/2 cucumber, diced
- 1 small red onion, thinly sliced
- 1–2 stalks celery, diced
- 1/4 cup chopped fresh parsley or cilantro
Dressing
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Optional: 1/2 tsp paprika or chili flakes for a kick
Instructions
1. Cook the Seafood
- Boil or steam shrimp and squid for 2–3 minutes until just cooked.
- Drain and cool in ice water to stop cooking.
- Pat dry with paper towels.
2. Prepare the Vegetables
- Dice or slice the vegetables and place in a large mixing bowl.
3. Make the Dressing
- In a small bowl, whisk together mayonnaise, lemon juice, mustard, salt, pepper, and optional paprika.
4. Combine
- Add cooled seafood and vegetables to the bowl with dressing.
- Gently toss until everything is evenly coated.
- Chill in the fridge for 30 minutes to allow flavors to meld.
5. Serve
- Serve cold on a bed of lettuce or with crusty bread.
- Garnish with extra parsley, lemon wedges, or paprika.
Tips
- Seafood variety: Mix fresh, frozen, or canned seafood depending on availability.
- Light option: Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Flavor boost: Add diced avocado, cherry tomatoes, or olives.
If you want, I can also give a Mediterranean-style seafood salad version with olive oil, lemon, garlic, and capers—bright, zesty, and fresh.
Do you want me to provide that version?
