Instructions
Start by preparing all your seafood. For shrimp, remove the shells and devein them. Scallops should be cleaned and sliced into bite-sized pieces.
If you’re using crab meat, ensure it’s fresh or canned, and break it into small chunks. You can also opt for canned tuna if desired, making this dish even more accessible.
Next, bring a pot of water to a boil and add a pinch of salt. Cook the shrimp for about 2-3 minutes, or until they turn pink and opaque.
Remove them immediately from the water and set them aside to cool. In the same pot, blanch the scallops for about 1-2 minutes.
Be careful not to overcook them, as they should remain tender.
While your seafood cools, prep your vegetables. Wash and dry your salad greens thoroughly. Slice the cucumber.
halving the cherry tomatoes, and thinly slicing the red onion and celery. Toss these vegetables in a large mixing bowl to create a colorful base for your salad.
For the dressing, combine mayonnaise (or Greek yogurt), a tablespoon of Dijon mustard, a splash of lemon juice.
and a drizzle of olive oil in a small bowl. Whisk until smooth and creamy. Add salt and pepper to taste, adjusting the flavors to your preference.
Once the seafood has cooled, gently fold it into the vegetables. If you want to add a little extra flair, toss in some olives or fresh herbs like parsley or dill for a pop of flavor.
The mixture should be lightly coated with the dressing, not drowning in it, so feel free to adjust the amount used.
Once everything is mixed together, serve the seafood salad chilled. For a more vibrant presentation.
you can garnish the top with extra herbs, a sprinkle of fresh lemon zest, or some thinly sliced avocado.
Serve the salad as a starter or a light main dish. It pairs beautifully with a glass of chilled white wine or sparkling water for a refreshing and sophisticated meal.
How to Make
To begin making your seafood salad, ensure you have all your ingredients prepped and ready. The key to a successful seafood salad is fresh seafood and vibrant, crisp vegetables.
Take your time to carefully clean and prepare the seafood, ensuring there are no shells or bits of cartilage left behind.
When cooking the seafood, don’t overcook it. Overcooked shrimp or scallops can become tough and rubbery.
so keep an eye on them while boiling or blanching. Once cooked, allow the seafood to cool to room temperature before adding it to your salad.
In the meantime, wash and chop your vegetables. This step is crucial to create a balanced salad that complements the seafood without overpowering it.
Consider slicing your cucumber and cherry tomatoes thinly, as smaller pieces are easier to eat and will mix better with the seafood.
After preparing the seafood and vegetables, you can move on to making your dressing. A simple mix of mayonnaise or Greek yogurt, Dijon mustard, and lemon.
juice can go a long way in adding flavor and richness to your salad. Taste the dressing as you go and adjust the seasoning with salt and pepper to achieve the right balance.
Once the dressing is prepared, mix it with the vegetables and seafood. Be sure to toss everything gently to avoid breaking the seafood into smaller pieces.
The goal is to coat the ingredients lightly with the dressing, allowing the natural flavors to shine through.
If you’d like to add extra flavors, such as fresh herbs or olives, do so sparingly so they complement.
rather than overwhelm, the main ingredients. The salad should be vibrant, fresh, and well-balanced.
Once everything is mixed and seasoned to your liking, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy your seafood salad with your favorite sides or as a standalone dish.
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