seafood salad
This refreshing seafood salad combines a variety of ocean flavors with crisp vegetables and a tangy dressing, making it perfect for a light lunch or as a side dish.
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 pot for boiling seafood
- 1 colander
- 1 tongs or slotted spoon
Ingredients
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked calamari, sliced
- 1 cup crab meat, cooked and flaked
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- to taste salt and pepper
Instructions
- If using uncooked shrimp and calamari, bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink, then add the calamari and cook for an additional 1-2 minutes. Drain and let cool.
- In a large mixing bowl, combine the cooled shrimp, calamari, and crab meat.
- Add the diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley to the seafood mix.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the seafood and vegetable mixture. Gently toss to combine until everything is well coated.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.
- Serve immediately, or refrigerate for up to 30 minutes to allow flavors to meld before serving.
Notes
Feel free to customize this salad with other seafood options such as scallops or lobster.
Serve with crusty bread for a complete meal.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day.