As the sun starts to shine brighter, our taste buds begin to crave lighter, fresher flavors that reflect the warmth and vibrancy of the season. Summer is the perfect time to indulge in a seafood salad, combining the ocean’s bounty with the sweetness of the season’s best produce. In this article, we’ll dive into 18 refreshing seafood salad recipes that are sure to become your go-to dishes for outdoor gatherings, beachside picnics, and even quick weeknight meals.
From classic combinations like shrimp and avocado to bold and spicy crab and mango, these salads showcase a range of flavors and textures that will leave you hooked. Whether you’re looking for something light and easy or bold and indulgent, we’ve got you covered with this collection of seafood salad recipes perfect for the warm weather ahead.
Classic Shrimp and Avocado Salad
A refreshing and flavorful salad that combines succulent shrimp with creamy avocado, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. Remove from heat and let cool.
4. In a large bowl, combine the cooled shrimp, diced avocado, red onion, and chopped cilantro.
5. Squeeze lime juice over the top and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Spicy Crab and Mango Salad
This refreshing salad combines the sweetness of mango with the spicy kick of crab, all wrapped up in a zesty lime dressing. Perfect for a light and satisfying meal or as a starter for your next gathering.
Ingredients:
– 1 ripe mango, diced
– 1/2 cup jumbo lump crab meat (fresh or frozen, thawed)
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium bowl, combine mango, crab meat, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss gently.
3. Stir in honey until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with fresh cilantro leaves.
Cooking Time: None! This salad is best served fresh, so no cooking required.
Lobster and Grapefruit Salad with Herb Dressing
A refreshing and elegant salad that combines the sweetness of grapefruit with the richness of lobster, all tied together with a bright and herbaceous dressing. Perfect for a special occasion or a light lunch.
Ingredients:
– 1/2 pound cooked lobster meat
– 2 grapefruits, peeled and segmented
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed grapefruit juice
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine lobster meat, grapefruit segments, parsley, and chives.
2. In a small bowl, whisk together olive oil, grapefruit juice, and Dijon mustard until well combined.
3. Pour the dressing over the lobster mixture and toss gently to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Grilled Octopus and Potato Salad
Experience the Mediterranean’s flavors with this simple yet impressive dish that combines tender grilled octopus with a refreshing potato salad.
Ingredients:
– 1 lb octopus, cleaned and cut into 1-inch pieces
– 2 large potatoes, peeled and diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, salt, and pepper. Add octopus and marinate for at least 30 minutes.
3. Grill octopus for 2-3 minutes per side, or until slightly charred.
4. While octopus is cooking, boil potatoes in salted water until tender. Drain and let cool.
5. In a bowl, whisk together red wine vinegar, Dijon mustard, salt, and pepper. Add diced potatoes and chopped parsley (if using).
6. Serve grilled octopus on top of potato salad.
Cooking Time: 15-20 minutes
Thai-Style Squid Salad with Lime and Chili
Experience the bold flavors of Thailand with this refreshing squid salad, perfect for a light and zesty meal.
Ingredients:
– 1 pound cleaned and cut squid rings
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– 1 tablespoon chopped cilantro
– 1 small onion, thinly sliced
– 1-2 Thai bird’s eye chilies, seeded and finely chopped (depending on desired level of spiciness)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine squid rings, lime juice, fish sauce, cilantro, onion, and chili.
2. Toss gently to coat the squid evenly with the marinade.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (not including marinating time)
Mediterranean Tuna and White Bean Salad
This refreshing salad combines the protein-rich flavor of tuna with the creamy texture of white beans, all wrapped up in a zesty Mediterranean-inspired dressing. Perfect for a quick lunch or dinner!
Ingredients:
– 1 can (5 oz) of tuna in water, drained
– 1 cup cooked cannellini beans
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine tuna, cannellini beans, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard.
3. Pour the dressing over the tuna mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Scallop and Citrus Salad with Fennel
This refreshing salad combines sweet scallops with the brightness of citrus and the crunch of fennel, perfect for a light and satisfying meal or as a starter.
Ingredients:
– 12 large scallops
– 1 bulb of fennel, thinly sliced
– 2 navel oranges, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1/4 cup olive oil
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season scallops with salt and pepper. Grill for 2-3 minutes per side, until cooked through.
3. In a large bowl, combine fennel, orange segments, grapefruit segments, olive oil, and lemon juice.
4. Slice grilled scallops into thin strips and add to the salad.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Cajun Shrimp and Corn Salad
Get ready to spice up your salad game with this bold and flavorful Cajun shrimp and corn salad! This dish combines succulent shrimp, crunchy corn, and spicy kick from the Cajun seasoning.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
2. In a separate bowl, combine the corn kernels, red bell pepper, and chopped cilantro.
3. In a large bowl, combine the cooked shrimp, corn mixture, Cajun seasoning, salt, and pepper.
4. Squeeze the lime juice over the salad and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Smoked Salmon and Arugula Salad
This refreshing salad combines the rich flavors of smoked salmon with the peppery taste of arugula, making it a perfect starter or light lunch. The tangy creaminess of crème fraîche adds a delightful contrast to this dish.
Ingredients:
– 6 oz smoked salmon, flaked
– 4 cups arugula leaves
– 1/2 cup crème fraîche
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 teaspoon red onion, thinly sliced (optional)
Instructions:
1. In a large bowl, combine arugula leaves.
2. Top the arugula with flaked smoked salmon.
3. In a small bowl, whisk together crème fraîche and lemon juice until smooth.
4. Drizzle the crème fraîche mixture over the salad.
5. Season with salt and pepper to taste.
6. If using red onion, sprinkle it on top of the salad.
Cooking Time: 5 minutes
Seared Tuna and Sesame Salad
This recipe combines the freshness of tuna with the nutty flavor of sesame, all wrapped up in a simple and delicious salad. Perfect for a quick and healthy meal or as an appetizer.
Ingredients:
– 4 tuna steaks (6 oz each)
– 1/2 cup sesame seeds
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped scallions for garnish
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. Season the tuna steaks with salt and pepper. Sear the tuna for 30-45 seconds per side, or until cooked to your desired level of doneness.
3. In a small bowl, whisk together soy sauce, olive oil, and garlic.
4. Toss sesame seeds in the bowl and set aside.
5. Combine mixed greens on a plate. Slice the seared tuna into thin strips and place on top of the greens.
6. Drizzle the sesame-soy mixture over the tuna. Sprinkle chopped scallions on top.
7. Serve immediately.
Cooking Time: 10-12 minutes
Prawn and Papaya Salad with Coconut Dressing
This refreshing salad combines succulent prawns, sweet papaya, and crunchy veggies with a creamy coconut dressing, perfect for a light and flavorful meal or as a side dish.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 ripe papayas, diced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped cilantro
– 1 tablespoon grated fresh ginger
– 2 tablespoons coconut cream
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine prawns, papaya, mixed greens, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together coconut cream, grated ginger, and lime juice.
3. Pour the dressing over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Greek-Style Calamari Salad with Olives
Savor the flavors of the Mediterranean with this refreshing salad, featuring tender calamari rings paired with salty olives and a zesty Greek dressing.
Ingredients:
– 1 pound cleaned and cut calamari tubes
– 1/2 cup pitted green olives, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 2 tablespoons Greek dressing (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine calamari rings, olives, onion, and feta.
2. In a small bowl, whisk together garlic and Greek dressing.
3. Pour the dressing mixture over the calamari mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10-15 minutes (prep), 30 minutes (marinating)
Ceviche-Style Scallop Salad
Experience the flavors of the Mediterranean with this refreshing scallop salad, marinated in a zesty citrus bath and served chilled.
Ingredients:
– 1 pound large sea scallops, rinsed and patted dry
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 avocado, diced
– 1 red onion, thinly sliced
Instructions:
1. Cut the scallops into bite-sized pieces and place in a shallow dish.
2. In a separate bowl, whisk together lemon juice, cilantro, jalapeño pepper, and olive oil.
3. Pour the marinade over the scallops, making sure they are fully coated.
4. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. Just before serving, combine mixed greens, diced avocado, and thinly sliced red onion in a bowl.
6. Add the marinated scallops on top and serve chilled.
Cooking Time: 30 minutes (including marinating time)
Asian-Inspired Crab and Cucumber Salad
This refreshing salad combines succulent crab meat with crunchy cucumber, tangy soy sauce, and a hint of ginger for a flavorful and healthy appetizer or snack.
Ingredients:
– 1/2 cup jumbo lump crab meat
– 1 large cucumber, peeled and thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon freshly grated ginger
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, ginger, rice vinegar, and sesame oil.
2. Add crab meat and gently stir until well coated with the marinade.
3. Arrange cucumber slices on a serving platter or individual plates.
4. Spoon crab mixture over the cucumber.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro or scallions, if desired.
7. Serve immediately.
Cooking Time: 10-15 minutes
Herbed Mussel and Tomato Salad
This refreshing salad combines the sweetness of tomatoes with the brininess of mussels, all tied together with a fragrant herb blend. Perfect for a light and flavorful lunch or dinner.
Ingredients:
– 1 pound mussels, scrubbed and debearded
– 2 large ripe tomatoes, diced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 sprigs of fresh thyme
Instructions:
1. Rinse the mussels under cold water and remove any broken shells.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the mussels to the skillet and cook until they open, about 3-5 minutes.
4. Remove the mussels from the skillet with a slotted spoon and set aside.
5. In a large bowl, combine the diced tomatoes, parsley, salt, and pepper.
6. Add the cooked mussels to the bowl and toss gently to combine.
7. Sprinkle the thyme sprigs over the top of the salad and serve immediately.
Cooking Time: 10-12 minutes
Wasabi Pea-Crusted Tuna Salad
Add a burst of Asian-inspired flavor to your tuna salad with this easy and refreshing recipe.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup wasabi peas
– 1/4 cup plain Greek yogurt
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a medium bowl, mix together tuna, wasabi peas, Greek yogurt, soy sauce, and honey until well combined.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, give the mixture a quick stir and adjust seasoning if needed.
5. Serve chilled, garnished with chopped green onions if desired.
Cooking Time: None! This recipe is ready in just a few minutes of prep time.
Enjoy your Wasabi Pea-Crusted Tuna Salad!
Lemon Garlic Shrimp and Quinoa Salad
This refreshing salad combines succulent shrimp with a zesty lemon-garlic dressing, served over nutty quinoa and topped with crunchy vegetables. Perfect for a light and flavorful meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 12 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup chopped fresh parsley
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat garlic and lemon juice over medium-high heat. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
3. Toss cooked quinoa with olive oil, salt, and pepper.
4. Combine cooked shrimp, quinoa mixture, red bell pepper, cucumber, and parsley in a large bowl.
5. Serve immediately.
Cooking Time: 10-12 minutes
Chilled Lobster and Asparagus Salad
This refreshing summer salad combines succulent lobster, tender asparagus, and crunchy lettuce, all tied together with a tangy vinaigrette. Perfect for warm weather gatherings or special occasions.
Ingredients:
– 1 pound cooked lobster meat
– 1 pound fresh asparagus, trimmed
– 2 cups mixed greens (lettuce, arugula, spinach)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Cook asparagus according to package instructions until tender.
2. Chill lobster meat in the refrigerator for at least 30 minutes.
3. In a large bowl, combine mixed greens, cooled asparagus, and chilled lobster meat.
4. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
5. Top with crumbled feta cheese, if desired.
6. Serve chilled.
Cooking Time: 30 minutes (asparagus cooking time)
Summary
Beat the summer heat with these refreshing seafood salad recipes! From classic shrimp and avocado to spicy crab and mango, there’s something for everyone. Try grilled octopus and potato, or indulge in decadent lobster and grapefruit with herb dressing. For a taste of the Mediterranean, combine tuna and white beans, while scallops pair perfectly with citrus and fennel. Spice up your salads with Cajun shrimp and corn, or opt for smoky salmon and arugula. Whatever your flavor, these 18 seafood salad recipes are sure to impress!
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