🌊 A Refreshing Taste of the Coast: The Perfect Seafood Salad
This Ultimate Creamy Lemon-Herb Seafood Salad is a vibrant, refreshing, and incredibly satisfying dish that captures the essence of coastal dining. It combines plump, succulent cooked shrimp, tender pieces of white fish or imitation crab, and fresh, crunchy vegetables, all tossed in a light but rich lemon-herb dressing. Unlike heavy, overly dressed salads, this recipe balances the creaminess with bright citrus and fragrant fresh dill and parsley, creating a salad that is perfect for a light lunch, a stunning summer appetizer, or a vibrant side dish for a buffet. The image beautifully showcases the generous amount of seafood and the perfect blend of colorful ingredients. This recipe is also fantastic for meal prepping, as the flavors deepen overnight.
📝 Ingredients You’ll Need (Building the Light and Creamy Dressing)
The quality of the seafood and the freshness of the herbs are key to this salad’s vibrant flavor profile.
For the Seafood:
- 1 lb Large Shrimp (cooked, peeled, and deveined), cut into large chunks.
- 1/2 lb Imitation Crab Meat (Flake Style) or Cooked White Fish (e.g., cod or tilapia), flaked.
- 1 cup Frozen Corn, thawed (optional, visible in the image).
For the Fresh Vegetables:
- 1 pint Cherry or Grape Tomatoes, halved.
- 1 large Cucumber, seeded and diced.
- 1/2 medium Red Onion, finely diced (or thinly sliced for a milder taste).
- 1/2 cup Celery, finely diced (for crunch).
- 2 cups Romaine or Butter Lettuce, roughly chopped (optional base).
For the Creamy Lemon-Herb Dressing:
- 1/2 cup Mayonnaise (use a high-quality brand).
- 1/4 cup Greek Yogurt or Sour Cream (for tang and lighter consistency).
- 2 tablespoons Fresh Lemon Juice (essential for brightness).
- 1 tablespoon Fresh Dill, finely chopped.
- 1 tablespoon Fresh Parsley, finely chopped.
- 1 teaspoon Dijon Mustard (for depth).
- 1/2 teaspoon Garlic Powder.
- Salt and Freshly Cracked Black Pepper, to taste.
🔪 Step-by-Step Instructions (Assembly and Flavor Integration)
The key to this salad is ensuring all ingredients are well-chilled before tossing them in the dressing.
1. Prepare the Seafood
- If your shrimp are raw, boil or steam them until pink and opaque (about 3-5 minutes), then immediately plunge them into an ice bath to stop the cooking process and retain their snappy texture. Pat them dry and cut them into large chunks (as shown in the image).
- Flake the cooked fish or chop the imitation crab meat into bite-sized pieces.
- If using frozen corn, thaw it completely and pat it dry.
- Place all prepared seafood and corn in a large mixing bowl.
2. Chop and Dice Vegetables
- Dice and chop all the fresh vegetables: tomatoes, cucumber, red onion, and celery. Ensure all pieces are uniform in size to allow for easy serving and a pleasant texture balance.
- Add the chopped vegetables to the bowl with the seafood.
3. Prepare the Creamy Dressing
- In a separate medium bowl, whisk together the mayonnaise, Greek yogurt/sour cream, fresh lemon juice, fresh dill, fresh parsley, Dijon mustard, and garlic powder.
- Whisk until the dressing is perfectly smooth and creamy.
- Season the dressing generously with salt and a liberal amount of freshly cracked black pepper. Taste and adjust the lemon juice or seasoning as needed—the dressing should be bright and tangy.
4. Combine and Chill
- Pour the creamy lemon-herb dressing over the seafood and vegetable mixture.
- Gently fold the ingredients together using a rubber spatula until every piece of seafood and vegetable is lightly coated in the dressing. Be careful not to mash the shrimp or tomatoes.
- Transfer the salad to an airtight container and refrigerate for at least 1 hour. This chilling time is vital, as it allows the flavors of the dressing to meld with the seafood and vegetables.
5. Serve
- Just before serving, give the salad one last gentle stir.
- Serve the salad chilled on its own, over a bed of crisp lettuce (optional), or in avocado halves for a stunning presentation.
- Garnish with an extra sprinkle of fresh parsley and a final grind of black pepper, mirroring the beautiful topping seen in the image.
⭐ Pro Tips and Recipe Variations (Customizing Your Salad)
- Seafood Freshness: For the best results, use freshly cooked shrimp or high-quality frozen shrimp that have been properly thawed. Avoid using canned seafood, as the texture and flavor won’t be as clean or vibrant.
- Make it Fancy: Substitute the imitation crab with chunks of real lump crab meat for an incredibly decadent upgrade. Lobster meat also works beautifully in this recipe.
- Spice it Up: For a bit of heat that complements the seafood, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce (like Tabasco) to the dressing mixture.
- Texture Boost: For an added layer of crunch, toss in 1/4 cup of toasted, chopped walnuts or pecans just before serving.
- Serving Ideas: This salad is wonderful served inside warm pita bread pockets, piled high on toasted croissants (making a seafood salad sandwich), or used as a dip with sturdy vegetable sticks and crackers.
- Meal Prep Note: If you are preparing this recipe ahead of time for meal prep, store the lettuce (if using) separately and add it just before serving to prevent it from wilting. The seafood and dressing can be stored beautifully for up to 2 days in the refrigerator.