This seafood salad brings together lightly poached seafood with a vibrant garlic-lemon dressing, crunchy celery and red onions, and a sprinkling of parsley or fresh dill. It’s served chilled, making it a fantastic make-ahead dish for hot days, dinner parties, or a refreshing weeknight meal.
Why You’ll Love It
- Fresh and light—but satisfying
- Packed with protein and natural flavor
- Naturally halal and gluten-free
- Great for meal prep or serving a crowd
- Totally customizable with your favorite seafood
Time & Yield
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes–1 hour
- Total Time: ~45 minutes
- Servings: 4–6 as a side, 2–3 as a main
- Calories per serving: ~250
Ingredients
For the Salad:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops or calamari rings (or a mix)
- 1/4 cup red onion, thinly sliced
- 1/2 cup celery, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons chopped parsley or dill
- Optional: 1/2 cup cooked octopus or imitation crab, chopped
- Optional add-ins: avocado, olives, or cucumbers
For the Lemon-Garlic Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt & pepper to taste
- Pinch of red pepper flakes or sumac (optional)
- Use what you have—shrimp + calamari is a great base, but feel free to mix in other cooked seafood!
How to Make Seafood Salad
1. Poach the Seafood
- Bring a pot of lightly salted water to a gentle boil.
- Add shrimp and scallops (or calamari) and cook just until opaque—2–4 minutes, depending on size.
- Drain and immediately transfer to a bowl of ice water to stop cooking and chill.
Don’t overcook—seafood should be tender, not rubbery.
2. Make the Dressing
- In a small bowl or jar, whisk together:
- Olive oil
- Lemon juice
- Garlic
- Dijon mustard
- Salt, pepper, and red pepper flakes
- Taste and adjust seasoning to your preference.
3. Assemble the Salad
4. Serve & Enjoy
- Serve cold, garnished with more herbs and lemon wedges.
- Drizzle with a little more olive oil or sprinkle with flaky salt just before serving.
Serving Ideas
- As an appetizer with crusty bread or pita
- Over a bed of greens for a light lunch
- Stuffed into lettuce cups for a fresh low-carb twist
- Paired with pasta or quinoa for a more filling main
- Alongside grilled veggies, hummus, and olives for a mezze-style platter
Variations & Add-Ins
- Add avocado or chopped cucumbers for extra texture
- Use crab meat or white fish for a different flavor
- Swap lemon juice for lime + add cilantro for a Latin-inspired twist
- Top with capers or chopped pickles for a briny punch
- Use preserved lemon or sumac for a Middle Eastern spin
Storage Tips
- Fridge: Best served chilled within 24 hours
- Leftovers: Can be stored for up to 2 days—but seafood texture is best day-of
- Freezer: Not recommended—seafood and fresh veggies won’t hold up well after thawing
FAQ
Can I use frozen seafood?
Yes! Just thaw completely and pat dry before poaching.
Is this halal?
Yes—as long as the seafood is sourced halal and no alcohol-based vinegar or non-halal ingredients are added.
Can I make it ahead?
Absolutely! Just keep dressing separate until closer to serving for max freshness.
What seafood works best?
Shrimp and calamari are easiest. Scallops, cooked octopus, and white fish chunks also work beautifully.
Final Thoughts
This Seafood Salad is light, flavorful, and bursting with fresh, zesty vibes. It’s the kind of dish that feels special but is so easy to make, with clean, Mediterranean flavors that never go out of style. Whether you’re serving it as a starter, a main, or part of a chilled spread, it’s fresh, vibrant, and always a hit.
