Step 2: Chop and Prep the Vegetables
- Halve the cherry tomatoes, dice the cucumber and avocado, finely chop the red bell pepper, and thinly slice the red onion.
- Chop fresh parsley or cilantro for a burst of freshness.
Step 3: Make the Dressing
- In a small bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Taste and adjust the seasoning. If you like a slightly spicy kick, add a pinch of paprika or chili flakes.
Step 4: Combine Ingredients
- In a large mixing bowl, gently combine the cooled seafood and chopped vegetables.
- Pour the dressing over the mixture. Use a spatula to toss everything together carefully, ensuring that the seafood doesn’t break apart.
Step 5: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the seafood salad chilled, garnished with lemon wedges and extra herbs for a fresh presentation.
Tips for the Perfect Seafood Salad
- Freshness is key: Always use fresh or properly thawed seafood for the best flavor.
- Texture balance: Combine soft ingredients like avocado with crunchy veggies like cucumber or bell pepper to add contrast.
- Customizable: You can add boiled eggs, capers, or olives for extra flavor and protein.
- Make ahead: This salad can be prepared a few hours in advance but avoid adding avocado until just before serving to prevent browning.
Seafood salad is a delightful, light dish that’s packed with protein, healthy fats, and vibrant flavors. Whether you’re making it for a casual meal or an elegant gathering, it’s sure to impress with its freshness and simplicity.
If you want, I can also make a fancier version with a creamy citrus-herb dressing and a gourmet presentation, perfect for dinner parties or Instagram-worthy plates. Do you want me to do that?
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