Easy Seafood Salad
This seafood salad recipe is absolutely delicious! Poached seafood in a zesty lemon marinade is an easy, healthy appetizer or protein-packed lunch.
Ingredients
I wanted to make a fresh seafood salad inspired by Italian recipes I’ve seen. The seafood is quickly poached so they remain juicy and tender before being marinated in a zesty lemon dressing instead of a dressing made with mayonnaise, with sliced celery to add crunch and freshness.
- Seafood. I used prawns/shrimp, calamari, baby squid and mussels. Clams, scallops, lobster, cubes of white fish and imitation crab meat can also be used.
- Sliced celery. Cucumber, green onion/spring onion or radish are also delicious additions.
- Red onion. I didn’t add fresh herbs but fresh dill or parsley will be tasty with the seafood.
- For the poaching liquid: Water, whole fresh lemons, Fresh garlic cloves, peppercorns, chilli flakes/red pepper flakes, salt.
- For the dressing: Extra-virgin olive oil, lemon juice, dried oregano, salt and black pepper.
How to make seafood salad
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.
Can I make this ahead?
The seafood salad leftovers can be kept in an airtight container in the refrigerator for up to 2 days.
What to serve with seafood salad
I love serving the seafood over a bed of lettuce with avocado as an easy lunch. It’s also delicious served as a sandwich with mayonnaise, lettuce and sliced tomato. Serving it with crackers as an appetizer or snack is also a great idea.
Seafood recipes
Easy seafood salad
Ingredients
For the poaching liquid
- 8 cups water
- 2 lemons sliced
- 1 tsp chilli flakes
- 3 garlic cloves sliced
- 2 tsp salt
For the seafood
- 500 g (1lb) shrimp
- 500 g (1lb) mussels
- 250 g (½lb) calamari and baby squid
- ½ cup celery finely chopped
- ½ red onion finely chopped
For the dressing
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp salt
- ½ tsp dried oregano
- ½ tsp pepper
Instructions
- 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.