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Seafood Salad

A light and refreshing seafood salad featuring shrimp, crab, and scallops, tossed with mixed greens and a creamy dressing. Perfect for warm days or impressing guests without fuss.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Seafood and Vegetables
  • 1 lb seafood mix (shrimp, crab, scallops) Fresh seafood is preferable.
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1 each avocado, diced
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • to taste Salt and pepper

Method
 

Cooking Seafood
  1. In a pot of salted boiling water, cook the seafood mix for 3-5 minutes until cooked through. Drain and cool.
Preparing Salad
  1. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado.
Making Dressing
  1. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
Assembling Salad
  1. Add the cooled seafood mix to the salad, pour the dressing over, and toss gently to combine.
  2. Serve immediately.

Notes

For the best flavor, allow the salad to sit for a few minutes before serving. Store leftovers in an airtight container for 1-2 days in the fridge, but avoid freezing.