Fresh & Zesty Seafood Salad

This Fresh & Zesty Seafood Salad is light, refreshing, and bursting with coastal flavor. It’s the perfect balance of tender seafood, crisp vegetables, and a tangy lemon-herb dressing that brightens every bite. Whether you serve it chilled as a main course, a side dish, or a light lunch, this salad tastes like summer by the sea.

This recipe came to life after a seaside weekend where the local market had the freshest shrimp and crab I’d ever seen. Instead of making something heavy, I tossed them with crunchy celery, bell pepper, and a lemony dressing — and it became an instant hit. Every time I make it, I’m reminded of that salty breeze and sunny afternoon picnic overlooking the water.

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Recipe Info

Cuisine: Coastal American / Mediterranean Fusion
Prep Time: 20 minutes
Cook Time: 5 minutes (for shrimp or other seafood)
Total Time: 25 minutes
Servings: 4
Calories: ~280 per serving

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Ingredients

Seafood Base:

• ½ lb (225 g) cooked shrimp, peeled and deveined
• ½ lb (225 g) crab meat (fresh or imitation)
• 1 small celery stalk, finely diced
• ¼ red bell pepper, finely diced
• ¼ cup red onion, finely diced
• 2 tbsp chopped fresh parsley or dill

Zesty Dressing:

• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt or sour cream
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, minced
• Salt and black pepper, to taste

Optional Add-ins:

• Chopped avocado for creaminess
• Cucumber for extra crunch
• A dash of Old Bay or chili flakes for spice

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Instructions

1. Prepare the Seafood
If not already cooked, lightly boil shrimp for 2–3 minutes until pink and firm. Drain, cool, and chop into bite-sized pieces.

2. Mix the Dressing
In a small bowl, whisk together mayonnaise, yogurt, Dijon mustard, lemon juice, zest, garlic, salt, and pepper until smooth.

3. Combine the Salad
In a large bowl, add the shrimp, crab, celery, bell pepper, onion, and parsley. Pour in the dressing and toss gently to coat.

4. Chill and Serve
Refrigerate for at least 30 minutes before serving to let the flavors blend. Serve on a bed of lettuce, in avocado halves, or with crackers.

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Pro Tips

• Use fresh lemon juice for the brightest flavor.
• Don’t overmix — seafood is delicate and should hold its texture.
• For a lighter version, skip the mayo and use all Greek yogurt.
• Serve it cold for the best texture and flavor.

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Storage

• Refrigerate: Keep in an airtight container for up to 2 days.
• Avoid Freezing: The creamy dressing doesn’t freeze well.

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FAQs

Q: Can I use canned seafood?
A: Yes, but drain it very well before mixing to avoid watery dressing.

Q: What’s the best seafood combo?
A: Shrimp and crab are classic, but you can add scallops or imitation lobster if you like.

Q: Can I make it dairy-free?
A: Yes! Replace yogurt or mayo with a dairy-free version or olive oil vinaigrette.

Q: How can I serve it differently?
A: Try it in lettuce wraps, on croissants, or stuffed in tomatoes for a fun twist.

Q: Can I prepare it a day ahead?
A: Definitely — it tastes even better after chilling overnight.