Seafood Salad

Step 3: Mix the dressing

In a small bowl, whisk together:

Mayonnaise, yogurt, olive oil, lemon juice, and Dijon mustard.
Add a pinch of salt and black pepper.

The yogurt makes the dressing lighter, while lemon juice adds brightness.

Step 4: Assemble the salad

In a large bowl, combine cooked seafood, crab meat, and chopped vegetables.
Pour the dressing over and gently toss until everything is evenly coated.
Sprinkle chopped parsley or dill on top for a fresh herbal touch.

Step 5: Chill and serve

Cover the salad and refrigerate for at least 30 minutes before serving. This allows flavors to meld together beautifully.

Serve it:

On its own as a light meal
Over crisp lettuce leaves for a refreshing twist
With crackers or crusty bread as an appetizer

Variations You Can Try

Mediterranean style: Add olives, capers, and feta cheese.
Asian-inspired: Replace the dressing with sesame oil, soy sauce, and rice vinegar.
Spicy kick: Stir in a dash of hot sauce or chili flakes.

Final Thoughts

Seafood salad is proof that a simple recipe can deliver a sophisticated taste. By combining fresh seafood, crisp vegetables, and a creamy yet zesty dressing, you’ll have a dish that feels indulgent but remains light and nourishing. Whether you prepare it for family dinners, festive gatherings, or healthy lunches, this seafood salad will always impress.

Would you like me to also create a low-calorie version of this seafood salad (great for weight-loss meal prep), or would you prefer I make a creamy, restaurant-style version with more indulgence?