1 Perfect Seafood Salad Recipe Ready in Just 30 Minutes

There’s nothing quite like a fresh seafood salad on a warm summer day. I first fell in love with this dish at a little beachside café in Greece – the combination of briny shrimp, sweet crab, and tender scallops tossed with crisp veggies and zesty lemon dressing was pure magic. What I love most about this seafood salad is how effortlessly it comes together while tasting like you spent hours in the kitchen. Whether you serve it as a light lunch with crusty bread or as an elegant starter at your next dinner party, this vibrant dish always hits the spot. The best part? It’s ready in about as much time as it takes to tell the story of how I burned my first batch of seafood (another story for another day!).

Why You’ll Love This Seafood Salad

This isn’t just another salad – it’s a celebration of fresh flavors that comes together in minutes. Here’s why it’s become my go-to recipe:

• Quick & easy: From fridge to table in under an hour (most of that’s just chilling time!)
• Bursting with freshness: Crisp veggies and briny seafood make every bite exciting
• Healthy but satisfying: Packed with protein and good fats that keep you full
• Endlessly adaptable: Swap in your favorite seafood or whatever veggies you have on hand
• Perfect for any occasion: Fancy enough for guests, quick enough for weeknights

Trust me, once you try this no-fuss seafood salad, you’ll understand why I make it at least twice a week during summer!

Ingredients for Seafood Salad

Here’s everything you’ll need for that perfect balance of briny, fresh, and zesty flavors in your seafood salad:

• 1 lb mixed seafood: I use equal parts shrimp, crab, and scallops – but any combination works
• 1 cup cherry tomatoes: Halved (the sweeter, the better!)
• 1/2 cucumber: Diced (peel if the skin is thick)
• 1/4 red onion: Thinly sliced (soak in cold water for 10 minutes if you want it milder)
• 1/4 cup fresh parsley: Chopped (stems removed, leaves roughly chopped)
• 2 tbsp olive oil: The good stuff – it makes a difference
• 1 tbsp lemon juice: Freshly squeezed, please!
• 1 tsp salt: I use kosher salt for better distribution
• 1/2 tsp black pepper: Freshly cracked for maximum flavor

Ingredient Notes & Substitutions

No fresh seafood? Frozen works (just thaw and pat dry). Out of lemon? Lime or white wine vinegar make great substitutes. For extra crunch, add diced celery or bell peppers. And if you’re feeling fancy, a handful of kalamata olives adds a lovely salty bite!

How to Make Seafood Salad

This seafood salad comes together so easily – you’ll be amazed how such simple steps create something so delicious. Just follow these three key steps, and you’ll have a bright, flavorful dish ready to impress!

Step 1: Cook the Seafood

First, bring a large pot of salted water to a rolling boil. Add your mixed seafood (those shrimp, crab, and scallops we talked about) and cook for just 3-5 minutes – you want everything tender but still springy to the touch. Overcooked seafood turns rubbery, so set a timer! Drain immediately and spread the seafood on a baking sheet to cool completely. I sometimes pop it in the fridge for 10 minutes to speed this up.

Step 2: Combine Fresh Ingredients

Now the fun part! In your prettiest serving bowl (because we eat with our eyes first), gently combine the cooled seafood with those gorgeous halved cherry tomatoes, diced cucumber, and red onion slices. Add the fresh parsley last – it bruises easily. Use a big rubber spatula or your clean hands to toss everything together, but be gentle! We’re making salad, not seafood mash.

Step 3: Add Dressing and Season

Drizzle the olive oil and lemon juice over your seafood salad, then sprinkle with salt and pepper. Here’s my secret: toss everything once more, then taste and adjust the seasoning. Sometimes I add an extra squeeze of lemon or pinch of salt at this point. Once it’s perfectly balanced, cover and chill for at least 30 minutes – this lets all those fresh flavors get to know each other. That’s it! See how easy fantastic seafood salad can be?

Tips for the Best Seafood Salad

After making this seafood salad more times than I can count, I’ve picked up a few tricks that take it from good to “wow!”:

• Dry your seafood well: Pat everything dry with paper towels before mixing – nobody wants a watery salad!
• Chill everything first: Cold ingredients mean your salad stays crisp and refreshing longer
• Season in layers: A pinch of salt on the seafood while it’s cooling makes every bite flavorful
• Dress just before serving: If making ahead, add dressing last minute to keep veggies crisp

These simple tweaks make all the difference between an okay seafood salad and the kind that disappears first at potlucks!

Serving Suggestions for Seafood Salad

This versatile seafood salad shines no matter how you serve it! My favorite way? Piled high on crusty sourdough with a crisp green salad on the side. For summer parties, I’ll spoon it into lettuce cups or stuff it into warm tortillas for easy seafood tacos. It’s also fabulous over a bed of mixed greens or with avocado slices for extra creaminess. Honestly, I’ve even eaten it straight from the bowl with just a fork – no shame in my seafood salad game!

Storing and Reheating Seafood Salad

Here’s the deal with leftovers (if you’re lucky enough to have any!): Store your seafood salad in an airtight container in the fridge for up to 2 days max – the veggies start losing their crunch after that. And please, whatever you do, don’t freeze it or try to reheat it. Cold seafood salad is refreshing; warm seafood salad is… well, let’s just say it’s not the experience we’re going for here!

Seafood Salad Nutrition Information

Just so you know, these numbers are estimates – your exact nutrition may vary slightly depending on your ingredients. For one generous cup serving of this dreamy seafood salad, you’re looking at about:

• 180 calories – Light but satisfying
• 20g protein – Thanks to all that beautiful seafood
• 8g fat (mostly the good kind from olive oil)
• 7g carbs – Mostly from those fresh veggies

Not too shabby for something that tastes this indulgent, right? It’s basically guilt-free deliciousness!

FAQs About Seafood Salad

Got questions about this easy seafood salad? I’ve got answers! Here are the most common ones I hear from friends and family:

Can I Make This Ahead?

Absolutely! Prep everything up to 4 hours ahead, but add the dressing right before serving to keep it fresh and crisp.

Is Frozen Seafood Okay?

Yes! Just thaw it completely and pat it dry to avoid excess moisture in your salad.

Can I Use Canned Seafood?

You can, but fresh or frozen tastes better. If using canned, drain well and rinse to remove excess salt.

What Other Veggies Can I Add?

Try diced bell peppers, celery, or avocado for extra crunch and flavor – get creative!

How Long Does It Keep?

Eat it within 2 days for the best texture – seafood salads don’t last long in the fridge.

Now that you’ve got all my best seafood salad secrets, there’s only one thing left to do – make it yourself! I can’t wait to hear how it turns out for you. Did you add a special ingredient? Find the perfect pairing? Maybe even recreate that magical seaside lunch feeling? Drop me a comment below with your creation – I read every single one (and might just steal your brilliant ideas for my next batch!). Happy mixing, and here’s to many delicious seafood salad moments ahead!

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