Oh my goodness, do I have a treat for you! This seafood salad recipe is my absolute go-to when the summer heat hits and I need something light, refreshing, and packed with flavor. Picture this: plump shrimp and sweet crab meat mingling with crisp cucumbers, juicy cherry tomatoes, and creamy avocado—all tossed in a zesty lemon dressing that makes every bite sing. I first fell in love with this dish at a beachside café years ago, and after countless tweaks (and many happy taste-testers), I’ve nailed the perfect balance of textures and flavors. Trust me, once you try this seafood salad, it’ll become your summer staple too!

Why You’ll Love This Seafood Salad Recipe

Let me count the ways this seafood salad will become your new obsession:

No-cook magic: When it’s too hot to turn on the stove, this recipe saves the day—just chop, toss, and serve!
Freshness in every bite: Plump seafood meets crisp veggies with that zesty lemon dressing—it’s like summer on a fork.
Ready in 15 minutes: Seriously, by the time you’ve set the table, this stunning salad is good to go.
Endlessly adaptable: Not feeling crab? Swap in lobster! Tomatoes out of season? Try mango instead. It’s foolproof.

I swear by this recipe for last-minute lunches, elegant dinner parties, and everything in between. The colors alone will make people think you spent hours!

Ingredients for the Perfect Seafood Salad Recipe

Here’s what you’ll need to make my go-to seafood salad (measurements matter—trust me, I’ve learned the hard way!):

200g cooked shrimp (I like the medium-sized ones—big enough to bite into but still delicate)
200g cooked crab meat (lump crab works beautifully here)
1 cup cherry tomatoes, halved (that pop of color and juice is everything)
1 cucumber, diced (peel if the skin’s tough)
1 red onion, finely chopped (soak in ice water for 5 minutes if you want less bite)
1 avocado, diced (add this last to prevent browning)
1/4 cup fresh parsley, chopped (stems and all—that’s where the flavor lives!)
2 tbsp olive oil (the good stuff you’d drizzle on bread)
1 tbsp lemon juice (freshly squeezed, please—bottled just isn’t the same)
Salt and pepper to taste (I’m heavy-handed with the pepper here)

Ingredient Notes and Substitutions

No crab in the fridge? No problem! Here’s how to adapt:

Swap crab for lobster meat or even imitation crab in a pinch (just pat it dry first)
If shrimp aren’t your thing, try cooked scallops (cut into bite-sized pieces)
Out of cherry tomatoes? Diced mango adds amazing sweetness against the seafood
For the parsley haters (I won’t judge), fresh dill or basil work beautifully
Pro tip: Always buy pre-cooked seafood labeled “for salads”—it’s already chilled and seasoned lightly

Remember: the fresher your ingredients, the less dressing you’ll need to mask flavors. And always, always taste as you go!

How to Make the Best Seafood Salad Recipe

Okay, let’s get mixing! This seafood salad comes together so easily, but a few little tricks make all the difference. First, grab your biggest mixing bowl—you’ll want plenty of room to toss everything gently without squishing those beautiful ingredients.

Combine your seafood and veggies: Toss in the shrimp, crab meat, tomatoes, cucumber, and red onion (but hold the avocado—we’ll add that last!). I like to use my hands for this part to feel the textures mixing evenly.
Make the dressing: In a small bowl, whisk together the olive oil and lemon juice until they look creamy. Season aggressively with salt and pepper—this dressing needs to carry all those flavors!
Toss with care: Pour the dressing over your seafood mixture and use two large spoons to fold everything together. You’re not mixing concrete here—gentle turns prevent mushy tomatoes.
Add the finishing touches: Now fold in the diced avocado and parsley. The avocado will naturally coat everything in creamy goodness.
Chill (if you can wait!): Pop it in the fridge for 10 minutes if you have time—the flavors marry beautifully when slightly chilled.

Tips for Perfecting Your Seafood Salad Recipe

Here’s my hard-earned wisdom after many (many!) batches:

Use ice-cold seafood straight from the fridge—warm shrimp can make the whole salad soggy
Taste and adjust after mixing—sometimes it needs an extra squeeze of lemon
If making ahead, keep dressing separate and toss just before serving to keep veggies crisp
For extra zing, add a pinch of red pepper flakes to the dressing

See? Told you it was easy! Now go impress someone with your seafood salad skills.

Serving Suggestions for Your Seafood Salad Recipe

This seafood salad truly shines as the star of the show, but let me tell you how I love to serve it! For lunch, pile it high on a toasted baguette or stuff it into butter lettuce cups for a light meal. At dinner parties, I serve it alongside grilled lemon chicken or garlic butter shrimp—the flavors complement each other perfectly. And don’t forget a basket of warm, crusty bread to soak up every last drop of that zesty dressing. For a real showstopper, serve it in a hollowed-out watermelon at your next summer BBQ—trust me, guests will rave!

Storage and Reheating Instructions

Okay, real talk—this seafood salad is absolutely best eaten fresh, but if you must save some (I get it, self-control is hard!), here’s what to do: transfer leftovers to an airtight container and refrigerate for up to 24 hours. The avocado will darken a bit—don’t panic, it’s still safe! Just give it a gentle stir before serving. Never freeze this salad—the texture turns tragic. And please don’t even think about reheating—chilled perfection is the whole point! Pro tip: If making ahead, store the undressed salad and add avocado/dressing right before serving.

Nutritional Information for This Seafood Salad Recipe

Here’s the scoop on what’s in each delicious serving—but remember, these are just estimates! Actual values can change based on your exact ingredients (like how juicy those tomatoes are or how much avocado you sneak in). One generous portion packs about 250 calories with 20g of protein—making it light yet satisfying. The healthy fats from avocado and olive oil keep you full, while the fresh veggies deliver fiber and nutrients. Just don’t come at me with a calculator—I’m a cook, not a mathematician!

Frequently Asked Questions About Seafood Salad Recipes

Can I use frozen seafood? Absolutely! Just make sure to thaw it completely in the fridge overnight and pat it dry with paper towels before using. Frozen shrimp and crab work great—just avoid anything pre-seasoned or breaded.

How long can I store this salad? It’s best eaten fresh, but you can store it in the fridge for up to 24 hours. Keep the dressing separate if possible, and add the avocado just before serving to keep it looking fresh.

Can I make this ahead of time? Yes! Prep all the ingredients and store them separately. Combine everything (except the avocado and dressing) up to 2 hours before serving for the best texture.

What if I’m allergic to shellfish? Swap the shrimp and crab for cooked chicken, tofu, or even chickpeas for a protein-packed alternative. The zesty dressing works with just about anything!

What’s the best way to serve this salad? I love it as a main dish with crusty bread, but it’s also fantastic as a side for grilled fish or chicken. Get creative—it’s hard to go wrong!

Irresistible 15-Minute Seafood Salad Recipe You’ll Crave

Print Recipe

A refreshing and light seafood salad perfect for summer meals. This dish combines fresh seafood with crisp vegetables and a zesty dressing.

Total Time: 15 minutes
Yield: 4 servings 1x

Ingredients

Scale

200g cooked shrimp
200g cooked crab meat
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red onion, finely chopped
1 avocado, diced
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

Instructions

In a large bowl, combine shrimp, crab meat, cherry tomatoes, cucumber, red onion, and avocado.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the seafood and vegetables.
Toss gently to combine.
Sprinkle with fresh parsley before serving.

Notes

Use fresh seafood for the best flavor.
Adjust the seasoning to your taste.
Serve chilled for a refreshing meal.

Author: Janet D. Evans
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: International
Diet: Low Calorie

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 20g
Cholesterol: 150mg

Keywords: seafood salad, shrimp, crab, summer recipe, light meal