Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic.
- Season with salt, black pepper, and optional paprika or chili flakes.
- Taste and adjust seasoning if needed. The dressing should be tangy with a hint of sweetness.
Step 4: Combine Salad and Dressing
- Pour the dressing over the seafood and vegetables.
- Gently toss everything together using a large spoon or salad tongs. Ensure all the ingredients are evenly coated without breaking the delicate seafood.
Step 5: Serve
- Arrange a bed of fresh lettuce or mixed greens on a serving platter or individual plates.
- Spoon the seafood salad on top of the greens.
- Garnish with freshly chopped parsley or dill and lemon wedges.
- Serve immediately or chill in the refrigerator for 20–30 minutes to let the flavors meld.
Tips for the Perfect Seafood Salad
- Freshness is key: Always use fresh or high-quality frozen seafood for the best taste.
- Balance flavors: The tangy lemon dressing pairs perfectly with the natural sweetness of the seafood.
- Add texture: Include crunchy vegetables like celery or bell pepper to contrast with the tender seafood.
- Customize: You can add avocado slices, corn, or even a few olives for extra flavor.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 1–2 days, but avoid adding dressing until ready to serve to prevent soggy vegetables.
Conclusion
This seafood salad is a light, elegant, and nutritious dish that’s surprisingly easy to prepare. With fresh seafood, crisp vegetables, and a bright, tangy dressing, it’s perfect for summer lunches, dinner parties, or as an appetizer. Once you master this recipe, you can easily customize it with your favorite seafood and seasonal vegetables, creating endless flavor combinations.
If you want, I can also create a creamy version of this seafood salad with mayonnaise and herbs, which is richer and more indulgent. Do you want me to do that?
No Responses Yet