Escape the summer heat with these 18 refreshing seafood salad recipes! Perfect for light lunches, easy dinners, or weekend gatherings, each dish brings the cool, vibrant flavors of the season to your table. Whether you’re craving classic shrimp or something more adventurous, you’ll find plenty of inspiration to keep your meals exciting. Dive in and discover your new favorite warm-weather meal!
Classic Shrimp and Avocado Salad
This vibrant salad combines tender shrimp and creamy avocado for a refreshing meal that’s perfect for a quick lunch or light dinner. Today, we’ll walk through each step methodically to ensure your salad turns out crisp, flavorful, and beautifully balanced.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb raw shrimp, peeled and deveined (thawed if frozen)
– 2 ripe avocados, diced (choose firm but slightly yielding ones)
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
– 1/4 cup fresh cilantro, chopped (or substitute parsley if preferred)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp lime juice, freshly squeezed (about 1 lime)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Pat the shrimp dry with paper towels to ensure even cooking.
2. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
3. Add the shrimp to the skillet in a single layer, cooking for 2–3 minutes per side until they turn pink and opaque.
4. Transfer the cooked shrimp to a plate and let them cool to room temperature for 5 minutes.
5. In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, chopped red onion, and fresh cilantro.
6. Add the cooled shrimp to the bowl with the vegetables.
7. In a small bowl, whisk together the remaining 1 tbsp olive oil, lime juice, salt, and black pepper until emulsified.
8. Pour the dressing over the shrimp and vegetable mixture, then gently toss to coat everything evenly without mashing the avocado.
9. Serve immediately or chill in the refrigerator for up to 30 minutes to let the flavors meld.
10. Divide the salad among four plates, ensuring each portion has a mix of shrimp and avocado.
Chilled and ready to enjoy, this salad offers a delightful contrast of textures—the shrimp are succulent, the avocado creamy, and the tomatoes add a juicy pop. For a creative twist, serve it over a bed of crisp lettuce or in tortilla bowls for a heartier meal.
Spicy Crab and Mango Salad
This vibrant salad combines sweet mango, spicy crab, and crisp vegetables for a refreshing meal that’s perfect for a light lunch or appetizer. The key is balancing the sweet, spicy, and tangy flavors with fresh ingredients, making it easy to customize to your preference. Follow these steps to assemble it quickly, ensuring each component shines without overpowering the others.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound lump crab meat, fresh or pasteurized (drained well to avoid sogginess)
– 2 ripe mangoes, peeled and diced into 1/2-inch cubes (choose firm but sweet varieties like Ataulfo)
– 1/2 cup red bell pepper, finely diced (or substitute with orange or yellow for color variation)
– 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the sharpness)
– 1/4 cup fresh cilantro, chopped (or use parsley if you dislike cilantro)
– 2 tablespoons lime juice, freshly squeezed (about 1 large lime)
– 1 tablespoon olive oil (or any neutral oil like avocado oil)
– 1 teaspoon sriracha sauce (adjust to your preferred spice level)
– 1/2 teaspoon salt (use kosher or sea salt for better texture)
– 1/4 teaspoon black pepper, freshly ground
Instructions
1. Place the lump crab meat in a large mixing bowl, gently flaking it with a fork to separate any large chunks without breaking it too finely.
2. Add the diced mangoes, finely diced red bell pepper, and thinly sliced red onion to the bowl with the crab.
3. In a small separate bowl, whisk together the freshly squeezed lime juice, olive oil, sriracha sauce, salt, and black pepper until fully combined.
4. Pour the dressing over the crab and mango mixture in the large bowl, using a spatula to fold everything together gently to avoid crushing the crab.
5. Add the chopped fresh cilantro to the salad and fold once more until evenly distributed.
6. Cover the bowl with plastic wrap and refrigerate the salad for 15 minutes to allow the flavors to meld and chill slightly.
7. Remove the salad from the refrigerator and give it a final gentle stir before serving.
Vibrant and refreshing, this salad offers a delightful contrast of textures with the tender crab, juicy mango, and crunchy vegetables. Serve it immediately in chilled bowls or over a bed of lettuce for added crispness, or try it as a filling for lettuce wraps to make a handheld appetizer that’s both elegant and easy to enjoy.
Lobster and Corn Salad with Lime Dressing
Now, let’s create a refreshing Lobster and Corn Salad with Lime Dressing that’s perfect for summer gatherings. This dish combines sweet, tender lobster with crisp corn and a zesty lime dressing for a light yet satisfying meal. Follow these methodical steps to ensure success, even if you’re new to cooking seafood.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb lobster tails, thawed if frozen (or substitute with cooked lobster meat for convenience)
– 2 cups fresh corn kernels (about 3 ears of corn, or use frozen corn if out of season)
– 1/4 cup fresh lime juice (from about 2 limes, adjust to taste for more acidity)
– 1/4 cup olive oil (or any neutral oil like avocado oil)
– 1/4 cup chopped fresh cilantro (or substitute with parsley if you dislike cilantro)
– 1/2 tsp salt (adjust to taste based on your preference)
– 1/4 tsp black pepper (freshly ground for best flavor)
Instructions
1. Bring a large pot of water to a boil over high heat, adding 1 tablespoon of salt to the water for seasoning the lobster.
2. Place the 1 lb lobster tails into the boiling water and cook for 8-10 minutes, until the shells turn bright red and the meat is opaque and firm to the touch.
3. Remove the lobster tails from the pot using tongs and let them cool on a cutting board for 5 minutes to handle safely.
4. While the lobster cools, heat a skillet over medium-high heat and add 1 tablespoon of the olive oil to toast the corn.
5. Add the 2 cups fresh corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until they are lightly charred and tender.
6. Transfer the toasted corn to a large mixing bowl and set it aside to cool slightly.
7. Once the lobster is cool enough to handle, use kitchen shears to cut through the shells and remove the meat, discarding any shells or cartilage.
8. Chop the lobster meat into bite-sized pieces and add it to the mixing bowl with the corn.
9. In a small bowl, whisk together the 1/4 cup fresh lime juice, remaining olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
10. Pour the lime dressing over the lobster and corn mixture, tossing gently to coat all ingredients evenly.
11. Stir in the 1/4 cup chopped fresh cilantro just before serving to keep it vibrant and fresh.
Just serve this salad immediately for the best texture, with the lobster remaining tender and the corn adding a sweet crunch. The lime dressing brightens every bite, making it ideal for a light lunch or as a side dish at barbecues—try pairing it with grilled vegetables for a colorful plate.
Mediterranean Octopus Salad
A Mediterranean Octopus Salad is a vibrant, refreshing dish that brings the flavors of the coast to your table, perfect for a light lunch or elegant appetizer. This recipe breaks down the process into simple, manageable steps, ensuring tender octopus and a bright, herbaceous salad every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds octopus, cleaned and thawed if frozen (look for pre-cleaned to save time)
– 1 lemon, juiced (about 3 tablespoons)
– 1/4 cup extra-virgin olive oil (or any high-quality olive oil)
– 1/2 cup Kalamata olives, pitted and halved
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup fresh parsley, chopped (flat-leaf or curly both work)
– 1/4 cup fresh dill, chopped (omit if you prefer less herb flavor)
– 1 teaspoon dried oregano
– Salt, to taste (start with 1/2 teaspoon and adjust)
– Black pepper, to taste (freshly ground is best)
Instructions
1. Rinse the octopus under cold running water and pat it completely dry with paper towels to ensure even cooking.
2. Place the octopus in a large pot and cover it with cold water by about 2 inches, then bring to a boil over high heat.
3. Reduce the heat to a gentle simmer, cover the pot, and cook for 40-45 minutes until the octopus is tender when pierced with a fork; test at 40 minutes to avoid overcooking.
4. While the octopus cooks, prepare the salad ingredients: in a large bowl, combine the halved cherry tomatoes, sliced red onion, halved Kalamata olives, chopped parsley, chopped dill, and dried oregano.
5. In a small bowl, whisk together the lemon juice and extra-virgin olive oil until emulsified, then season with salt and black pepper to taste.
6. Once the octopus is cooked, remove it from the pot using tongs and let it cool on a cutting board for 5-10 minutes until safe to handle.
7. Slice the cooled octopus into 1/2-inch thick pieces, discarding any tough parts if present.
8. Add the sliced octopus to the bowl with the salad ingredients, then pour the lemon-olive oil dressing over everything.
9. Gently toss the salad with clean hands or salad tongs until all ingredients are evenly coated with the dressing.
10. Let the salad rest at room temperature for 10 minutes before serving to allow the flavors to meld.
But the beauty of this salad lies in its contrast: the tender, slightly chewy octopus pairs wonderfully with the crisp vegetables and briny olives, creating a light yet satisfying dish. For a creative twist, serve it over a bed of mixed greens or with crusty bread to soak up the zesty dressing, making it ideal for summer gatherings or a quick weeknight meal.
Thai-Inspired Squid Salad
Holiday cooking can be a whirlwind, but this Thai-inspired squid salad offers a refreshing, vibrant escape. It’s a light yet flavorful dish that comes together with a few simple steps, perfect for a quick weeknight meal or an impressive appetizer. Let’s walk through it together, focusing on one clear action at a time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb cleaned squid, tubes and tentacles (thawed if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 tbsp fresh lime juice (about 1 large lime)
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 1 small shallot, thinly sliced
– 1–2 Thai chilies, thinly sliced (adjust to heat preference)
– ¼ cup loosely packed cilantro leaves, roughly chopped
– ¼ cup loosely packed mint leaves, roughly chopped
Instructions
1. Pat the squid dry with paper towels to ensure it sears properly.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the squid to the skillet in a single layer, cooking for 1–2 minutes until opaque and just firm, then remove immediately to avoid toughness.
4. Transfer the cooked squid to a cutting board and slice the tubes into ½-inch rings, leaving tentacles whole if desired.
5. In a medium bowl, whisk together the lime juice, fish sauce, and granulated sugar until the sugar dissolves completely.
6. Add the sliced shallot and Thai chilies to the dressing, letting them marinate for 5 minutes to soften slightly.
7. Tip: For a balanced flavor, taste the dressing now and adjust with a pinch more sugar if too tart.
8. Add the sliced squid, cilantro, and mint to the bowl with the dressing.
9. Gently toss everything together until evenly coated, being careful not to overmix.
10. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
11. Serve immediately or chill briefly for a cooler dish.
12. Tip: For extra crunch, sprinkle with roasted peanuts just before serving.
Rely on the contrast in this salad: the tender squid pairs beautifully with the zesty, aromatic dressing. Its bright, tangy notes from lime and fish sauce are balanced by the herbal freshness of mint and cilantro, making it a lively centerpiece. Try serving it over crisp lettuce leaves or alongside jasmine rice for a more substantial meal.
Grilled Scallop and Citrus Salad
Here’s a bright, refreshing salad that’s surprisingly simple to pull together for a special meal or a light summer dinner. Grilling the scallops adds a lovely smoky char, while the citrus dressing brings a zesty, vibrant punch that cuts through the richness perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 8 minutes
Ingredients
– 1 lb large sea scallops, patted dry (look for firm, dry-packed scallops for best results)
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 6 cups mixed salad greens, such as arugula or baby spinach
– 1 large grapefruit, segmented (reserve juice from segments for dressing)
– 1 large orange, segmented
– 1/4 cup extra-virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp honey
– 1 small shallot, finely minced
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. In a medium bowl, toss the scallops with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
3. Place the scallops on the preheated grill and cook for 3–4 minutes per side, until they develop grill marks and are opaque throughout; avoid moving them too early to get a good sear.
4. While the scallops cook, arrange 6 cups of mixed salad greens on a large serving platter.
5. Scatter the grapefruit and orange segments over the greens.
6. In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp honey, the reserved citrus juice, and the minced shallot until emulsified.
7. Remove the scallops from the grill and let them rest for 2 minutes to allow juices to redistribute.
8. Arrange the grilled scallops on top of the salad.
9. Drizzle the citrus dressing evenly over the entire salad just before serving.
10. Optionally, garnish with additional cracked black pepper or fresh herbs like mint or basil for extra freshness.
Once assembled, this salad offers a delightful contrast: the scallops are tender and slightly sweet with a smoky edge, while the citrus provides a juicy, tangy burst. For a creative twist, serve it on individual plates with a side of crusty bread to soak up the extra dressing, or add avocado slices for extra creaminess.
Tuna Poke Salad Bowl
Zipping through holiday meal prep? This Tuna Poke Salad Bowl is your fresh, no-cook savior—a vibrant, customizable dish that comes together in minutes for a light yet satisfying meal.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb sushi-grade ahi tuna, cut into 1/2-inch cubes (ensure it’s fresh and cold)
– 1/4 cup soy sauce (or tamari for gluten-free)
– 1 tbsp toasted sesame oil
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 tsp sriracha, adjust to taste
– 1 ripe avocado, sliced
– 1 cup cooked sushi rice, cooled to room temperature
– 1/2 cup cucumber, thinly sliced
– 1/4 cup green onions, chopped
– 1 tbsp sesame seeds, for garnish
– 1 sheet nori, torn into small pieces (optional, for crunch)
Instructions
1. In a medium bowl, combine the soy sauce, toasted sesame oil, rice vinegar, grated ginger, and sriracha, whisking until fully blended to create the marinade.
2. Add the cubed ahi tuna to the bowl with the marinade, gently tossing with a spoon to coat every piece evenly, then refrigerate for 10 minutes to let the flavors meld.
3. While the tuna marinates, divide the cooled sushi rice between two serving bowls, pressing it lightly into an even layer at the bottom.
4. Arrange the sliced avocado, cucumber, and green onions over the rice in each bowl, creating a colorful, layered presentation.
5. Remove the marinated tuna from the refrigerator and spoon it over the vegetables in the bowls, drizzling any remaining marinade on top for extra flavor.
6. Sprinkle sesame seeds and torn nori pieces over each bowl as a garnish, adding a nutty taste and crispy texture.
7. Serve immediately, ensuring the tuna stays chilled for the best freshness and food safety.
Now, you’ve got a bowl bursting with tender tuna, creamy avocado, and crisp veggies—the sesame marinade adds a savory depth that pairs perfectly with the cool rice. For a creative twist, try swapping in quinoa or adding mango slices for a sweet contrast.
Cajun Shrimp and Quinoa Salad
Just in time for a quick, healthy dinner, this Cajun Shrimp and Quinoa Salad is a vibrant, protein-packed meal that comes together in under 30 minutes. It’s perfect for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup quinoa, rinsed (for fluffier results)
– 2 cups water
– 1 lb large shrimp, peeled and deveined
– 2 tbsp Cajun seasoning
– 2 tbsp olive oil (or any neutral oil)
– 1 red bell pepper, diced
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 3 tbsp lemon juice (freshly squeezed for best flavor)
– Salt, to taste (optional, as Cajun seasoning is often salty)
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the water is absorbed and the grains are tender.
4. While the quinoa cooks, pat 1 lb of shrimp dry with paper towels to ensure they sear properly.
5. Toss the shrimp with 2 tbsp of Cajun seasoning until evenly coated.
6. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add the seasoned shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque.
8. Transfer the cooked shrimp to a plate and set aside to cool slightly.
9. In a large mixing bowl, combine the cooked quinoa, 1 diced red bell pepper, 1 cup of halved cherry tomatoes, 1/2 thinly sliced red onion, and 1/4 cup of chopped fresh parsley.
10. Add the cooked shrimp to the bowl with the quinoa mixture.
11. Drizzle 3 tbsp of lemon juice over the salad and toss everything gently to combine.
12. Taste the salad and add salt if needed, keeping in mind that the Cajun seasoning may already provide enough saltiness.
Unbelievably fresh and zesty, this salad offers a delightful contrast between the tender shrimp and fluffy quinoa, with a spicy kick from the Cajun seasoning. Serve it warm for a cozy meal or chill it for a refreshing lunch—either way, it’s a crowd-pleaser that’s as easy to make as it is delicious.
Seared Tuna and Sesame Salad
Searing tuna at home might sound intimidating, but with a few simple steps, you can create a restaurant-worthy salad that’s both elegant and easy to assemble. This recipe breaks down the process methodically, ensuring even beginners achieve perfectly cooked tuna and a balanced, flavorful salad every time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick
– 2 tablespoons toasted sesame oil, or any neutral oil for searing
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1 tablespoon rice vinegar
– 4 cups mixed salad greens
– 2 tablespoons sesame seeds
– 1 tablespoon vegetable oil, for the pan
Instructions
1. Pat the tuna steaks completely dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the toasted sesame oil, soy sauce, honey, and rice vinegar to make the dressing.
3. Heat a cast-iron or heavy-bottomed skillet over high heat until very hot, about 2 minutes.
4. Add the vegetable oil to the hot skillet and swirl to coat the bottom evenly.
5. Place the tuna steaks in the skillet and sear for 1 minute per side for rare, or 2 minutes per side for medium-rare.
6. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to allow the juices to redistribute.
7. While the tuna rests, toss the mixed salad greens with half of the dressing in a large bowl.
8. Slice the rested tuna steaks against the grain into ¼-inch thick pieces.
9. Arrange the dressed greens on two plates and top with the sliced tuna.
10. Drizzle the remaining dressing over the tuna and sprinkle with sesame seeds.
Dish out this vibrant salad for a light yet satisfying meal. The tuna offers a firm, seared crust that contrasts beautifully with the tender, rare interior, while the sesame dressing adds a nutty, savory-sweet note. For a creative twist, serve it over chilled soba noodles or with avocado slices to enhance the creamy texture.
Garlic Butter Shrimp and Spinach Salad
You’ll love how this vibrant salad comes together with minimal effort, transforming simple ingredients into a restaurant-worthy meal that’s perfect for busy weeknights or elegant entertaining. Garlic butter shrimp and spinach salad combines succulent seafood with fresh greens in a dish that feels indulgent yet wholesome.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 4 cups fresh baby spinach, loosely packed
– 4 tbsp unsalted butter, divided
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 lemon, juiced (about 3 tbsp)
– 1/4 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper, to season
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Season shrimp evenly on both sides with salt and black pepper.
3. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
4. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
5. Transfer cooked shrimp to a clean plate, leaving any juices in the skillet.
6. Reduce heat to medium and add 3 tbsp butter to the same skillet.
7. Once butter melts, add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
8. Pour in lemon juice and remaining 1 tbsp olive oil, scraping up any browned bits from the pan.
9. Add spinach to the skillet and toss continuously for 1-2 minutes until just wilted.
10. Return shrimp to the skillet and toss everything together for 1 minute to coat and reheat.
11. Remove from heat and stir in remaining 1 tbsp butter until melted and glossy.
A buttery, garlicky sauce clings to each tender shrimp while wilting the spinach just enough to soften its texture without losing vibrancy. Serve immediately over quinoa or crusty bread to soak up every drop of the flavorful pan sauce, or chill it for a refreshing cold salad option.
Asian-Inspired Seafood Noodle Salad
Let’s create a vibrant, no-cook noodle salad that’s perfect for a quick weeknight dinner or a light lunch. This Asian-inspired seafood noodle salad combines fresh flavors and textures in under 30 minutes, making it an ideal choice for busy home cooks looking for something both satisfying and healthy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces rice noodles (or any thin Asian noodle like vermicelli)
– 1 pound cooked shrimp, peeled and deveined (thawed if frozen)
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– ½ cup chopped fresh cilantro, plus extra for garnish
– ¼ cup chopped green onions
– ¼ cup soy sauce (use low-sodium if preferred)
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil (or any neutral oil like vegetable oil)
– 1 tablespoon honey (adjust to taste for sweetness)
– 1 teaspoon grated fresh ginger
– 1 garlic clove, minced
– ¼ teaspoon red pepper flakes (optional, for heat)
– 1 tablespoon toasted sesame seeds
Instructions
1. Place the rice noodles in a large heatproof bowl and cover them completely with boiling water, ensuring they are submerged. 2. Let the noodles soak for 5–7 minutes, checking for tenderness by tasting a strand—they should be soft but still slightly chewy, not mushy. 3. Drain the noodles in a colander and rinse them under cold running water to stop the cooking process, which helps prevent clumping. 4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes until well combined. 5. Transfer the drained noodles to a large mixing bowl and add the cooked shrimp, shredded carrots, sliced cucumber, chopped cilantro, and green onions. 6. Pour the dressing over the noodle mixture and use tongs or two large spoons to toss everything gently until evenly coated. 7. Sprinkle the toasted sesame seeds over the top and give it one final toss to distribute them. 8. Divide the salad among four serving bowls or plates, garnishing with extra cilantro if desired.
Fresh and zesty, this salad offers a delightful crunch from the vegetables and a tender bite from the noodles, with the savory dressing tying it all together. For a creative twist, serve it in lettuce cups or alongside grilled chicken for added protein, making it a versatile dish that’s sure to impress.
Herbed Mussel and Tomato Salad
Crafting a vibrant, restaurant-worthy seafood salad at home is simpler than you might think. This Herbed Mussel and Tomato Salad brings together briny mussels, sweet tomatoes, and fresh herbs in a bright, lemony dressing for a light yet satisfying dish perfect for a summer lunch or elegant starter.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 lbs fresh mussels, scrubbed and debearded (discard any that are open and do not close when tapped)
– 1 pint cherry tomatoes, halved (or grape tomatoes for a slightly sweeter note)
– 1/4 cup extra-virgin olive oil
– 3 tbsp fresh lemon juice (about 1 large lemon)
– 1/4 cup finely chopped fresh parsley
– 2 tbsp finely chopped fresh dill
– 1 small shallot, finely minced (about 2 tbsp)
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Place the scrubbed mussels in a large pot or Dutch oven with 1/2 cup of water. Cover with a tight-fitting lid.
2. Steam the mussels over medium-high heat for 5-7 minutes, or until all shells have opened wide. Discard any mussels that remain closed after cooking.
3. Tip: Reserve 2 tablespoons of the flavorful mussel steaming liquid to add depth to your dressing later.
4. Transfer the cooked mussels to a colander to drain and cool slightly. Once cool enough to handle, remove the mussel meat from the shells and place it in a large mixing bowl.
5. Add the halved cherry tomatoes, chopped parsley, chopped dill, and minced shallot to the bowl with the mussel meat.
6. In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, reserved mussel steaming liquid, kosher salt, and black pepper until well combined.
7. Tip: For the best flavor, let the dressing sit for 5 minutes before using to allow the shallot to mellow slightly.
8. Pour the dressing over the mussel and tomato mixture. Gently toss everything together until evenly coated.
9. Tip: For optimal texture, serve the salad immediately or chill it in the refrigerator for no more than 30 minutes to let the flavors meld without the tomatoes becoming mushy.
Fresh and vibrant, this salad offers a delightful contrast between the tender, briny mussels and the juicy burst of sweet tomatoes. The bright lemon and herb dressing ties it all together, making it perfect served over a bed of crisp butter lettuce or with crusty bread to soak up every last drop.
Ceviche-Style White Fish Salad
Many home cooks are intimidated by raw fish preparations, but this ceviche-style salad uses a simple citrus marinade to “cook” the fish without heat. Making it requires just a few fresh ingredients and about 30 minutes of hands-off marinating time for a bright, refreshing result perfect for a light lunch or appetizer.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb fresh white fish fillets (like tilapia or cod), cut into 1/2-inch cubes
– 3/4 cup fresh lime juice (from about 6 limes)
– 1/2 cup fresh orange juice (from about 2 oranges)
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and minced (adjust amount for desired heat)
– 1/4 cup fresh cilantro, chopped
– 1 avocado, diced
– 1 tsp kosher salt
Instructions
1. Place the cubed white fish in a non-reactive glass or ceramic bowl.
2. Pour the fresh lime juice and fresh orange juice over the fish, ensuring all pieces are fully submerged.
3. Add the thinly sliced red onion and minced jalapeño pepper to the bowl with the fish and citrus juice.
4. Stir the mixture gently to combine all ingredients evenly.
5. Cover the bowl tightly with plastic wrap and refrigerate for exactly 30 minutes—the acid will turn the fish opaque and firm.
6. After 30 minutes, remove the bowl from the refrigerator and drain off about half of the citrus marinade using a colander.
7. Gently fold in the chopped fresh cilantro and diced avocado until evenly distributed.
8. Sprinkle the kosher salt over the mixture and stir once more to incorporate.
9. Serve immediately in chilled bowls or glasses.
Just marinated in citrus, the fish becomes tender and flaky with a clean, bright flavor that pairs perfectly with the creamy avocado and spicy jalapeño. For a creative presentation, serve it in hollowed-out lime halves or over crispy tortilla chips as a fresh appetizer.
Prawn and Grapefruit Salad
Begin by gathering your ingredients for this refreshing salad that balances sweet, tangy, and savory flavors perfectly. Bright, juicy grapefruit and succulent prawns come together with crisp greens for a light yet satisfying dish that’s ideal for a quick lunch or elegant starter. Follow these simple steps to assemble it in no time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 8 oz raw prawns, peeled and deveined (thaw if frozen)
– 1 large grapefruit, peeled and segmented (reserve 2 tbsp juice)
– 4 cups mixed salad greens, such as arugula or spinach
– 2 tbsp olive oil, or any neutral oil
– 1 tbsp honey, adjust to taste
– 1 tsp Dijon mustard
– Salt and black pepper, to season
– 1 tbsp chopped fresh mint, optional for garnish
Instructions
1. Pat the prawns dry with paper towels to ensure they sear properly.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
3. Add the prawns to the skillet in a single layer, cooking for 2–3 minutes per side until they turn pink and opaque.
4. Remove the prawns from the skillet and let them cool on a plate for 5 minutes to prevent the salad from wilting.
5. In a small bowl, whisk together the reserved grapefruit juice, remaining 1 tbsp olive oil, honey, and Dijon mustard until emulsified.
6. Season the dressing with a pinch of salt and black pepper, tasting and adjusting as needed.
7. Place the mixed salad greens in a large serving bowl.
8. Arrange the grapefruit segments and cooled prawns on top of the greens.
9. Drizzle the dressing evenly over the salad, tossing gently to coat all ingredients.
10. Garnish with chopped fresh mint if using, and serve immediately.
Combining the warm prawns with cool greens creates a delightful contrast in textures, while the grapefruit adds a zesty brightness that cuts through the richness. Consider serving this salad on a platter for a family-style meal or in individual bowls for a more polished presentation.
Coconut Lime Shrimp Salad
Venturing into a tropical escape doesn’t require a plane ticket—just a bowl of this vibrant Coconut Lime Shrimp Salad. This dish masterfully combines sweet, savory, and zesty flavors for a refreshing meal that’s surprisingly simple to prepare, even for a beginner cook. Let’s walk through each step together to ensure your success.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (thawed if frozen)
– 2 tbsp olive oil, or any neutral oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup unsweetened shredded coconut
– 8 cups mixed greens, such as romaine and spinach
– 1/4 cup fresh cilantro, chopped (optional, omit if you dislike it)
– 1/4 cup red onion, thinly sliced
– 1 avocado, diced
– 1/4 cup lime juice, freshly squeezed (about 2 limes)
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp fresh ginger, grated
– 1 garlic clove, minced
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
3. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
4. Add the shrimp to the hot skillet in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque.
5. Transfer the cooked shrimp to a plate and set aside to cool slightly.
6. In the same skillet, toast the shredded coconut over medium heat for 1-2 minutes, stirring constantly, until golden brown and fragrant, then remove from heat.
7. In a large salad bowl, combine the mixed greens, cilantro, red onion, and diced avocado.
8. In a small bowl, whisk together the lime juice, honey, soy sauce, grated ginger, and minced garlic until fully blended.
9. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
10. Arrange the cooked shrimp on top of the dressed salad.
11. Sprinkle the toasted coconut over the salad as a final garnish.
12. Serve immediately for the best texture and flavor.
This salad delights with a perfect balance: the shrimp offer a tender, juicy bite, while the toasted coconut adds a subtle crunch. The lime dressing provides a bright, tangy kick that cuts through the richness, making each forkful refreshing. Try serving it in individual bowls or as a light main course for a summer gathering—it’s sure to impress with its vibrant colors and layered tastes.
Grilled Calamari and Chickpea Salad
A perfect summer meal that’s both light and satisfying, this Grilled Calamari and Chickpea Salad combines tender seafood with hearty beans and fresh vegetables. As a cooking teacher, I’ll guide you through each step methodically, ensuring even beginners achieve a restaurant-quality result. Let’s start by gathering our ingredients and prepping the components for a seamless cooking experience.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb cleaned calamari (tubes and tentacles), patted dry
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 cups cherry tomatoes, halved
– 1 cup cucumber, diced
– 1/2 cup red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp lemon juice, freshly squeezed
– 1 tsp salt, adjust to taste
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. In a large bowl, toss the calamari with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Place the calamari on the preheated grill and cook for 2-3 minutes per side, until opaque and lightly charred.
4. Remove the calamari from the grill and let it rest on a cutting board for 5 minutes to retain juices.
5. While the calamari rests, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley in the same large bowl.
6. In a small bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) to make the dressing.
7. Pour the dressing over the chickpea mixture and toss gently to coat all ingredients evenly.
8. Slice the rested calamari into 1/2-inch rings and add them to the salad bowl.
9. Toss the salad one final time to combine the calamari with the other components.
10. Serve immediately on plates or in bowls for the best texture and flavor.
This salad offers a delightful contrast of textures, with the tender, smoky calamari complementing the crisp vegetables and creamy chickpeas. The bright lemon dressing ties everything together, making it a refreshing yet hearty dish. Try serving it over a bed of greens or with crusty bread to soak up the flavorful juices for a complete meal.
Zesty Lemon Garlic Scallop Salad
Often overlooked in the salad world, this dish transforms simple ingredients into a vibrant, restaurant-worthy meal. Our Zesty Lemon Garlic Scallop Salad is a perfect balance of bright, savory, and fresh flavors, ideal for a light lunch or impressive starter. Let’s build it together, step by step.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 large sea scallops, patted very dry with paper towels (about 1 lb)
– 2 tbsp extra virgin olive oil, or any neutral oil
– 4 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 5 oz mixed baby greens (about 5 cups)
– 1/4 cup thinly sliced red onion
– 2 tbsp chopped fresh parsley
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
Instructions
1. Pat the 12 scallops completely dry with paper towels to ensure a good sear.
2. Season both sides of the scallops evenly with the 1/4 tsp kosher salt and 1/8 tsp black pepper.
3. Heat 1 tbsp of the olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 1 minute.
4. Carefully place the scallops in the hot skillet, leaving space between them. Do not move them for 2 minutes to form a golden-brown crust.
5. Flip each scallop using tongs and cook the other side for 1 minute 30 seconds, until just opaque and firm to the touch. Transfer to a plate.
6. Reduce the skillet heat to medium-low and add the remaining 1 tbsp olive oil.
7. Add the 4 cloves of minced garlic to the skillet and cook, stirring constantly, for 45 seconds until fragrant but not browned.
8. Remove the skillet from the heat and immediately stir in the juice and zest of 1 lemon to create the dressing.
9. In a large serving bowl, combine the 5 oz baby greens, 1/4 cup sliced red onion, and 2 tbsp chopped parsley.
10. Pour the warm lemon-garlic dressing from the skillet over the greens and toss gently to coat.
11. Divide the dressed salad between two plates.
12. Arrange the 6 cooked scallops on top of each salad portion.
13. Ready to serve immediately. Revel in the contrast of the tender, sweet scallops against the crisp, tangy greens. The warm dressing wilts the lettuce slightly for a wonderful texture, and a final sprinkle of extra pepper makes it pop.
Summary
Perfect for beating the heat, these 18 seafood salads offer light, flavorful meals all summer long. We hope you find a new favorite to whip up! Give one a try, then let us know which recipe you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these refreshing dishes. Happy cooking!
