6 Seafood Salad Recipes

I love this avocado seafood salad recipe. I’m a huge avocado fan and shrimp (or prawns) are a favorite as well. Prawns and shrimp are two names for the same creature, although shrimp are always known as prawns in the UK. The main different between them is that prawns tend to be a lot bigger than shrimp.

You can cook prawns in various ways including steaming, pan-frying, deep-frying and boiling. In the following seafood salad recipe the prawns are dropped into boiling salted water and cooked within a couple of minutes. A prawn is cooked when it is translucent and the flesh shrinks slightly back away from the shell.

This seafood salad recipe combines avocado with the prawns and these ingredients are wonderful together. Avocado is soft, creamy and slightly nutty and you know how succulent and juicy prawns are, so you can probably imagine the harmony in this dish.

Add some baby salad leaves, a few beansprouts, some crisp iceberg lettuce and a splash of balsamic vinegar and you have a gourmet seafood salad recipe.

The lemon dressing finishes this salad off in style and ties all the contrasting flavors together. If you are looking for a tasty seafood salad, you might enjoy this one.

Another favorite of mine is this avocado and shrimp seafood salad recipe. You might be noticing a theme here too! If refreshing summer salads are what you are looking for, this recipe might be right up your street as well.

Featuring shrimp and avocado, as well as typical south of the border ingredients like chilies, lime juice and cilantro, this delicious and juicy seafood salad recipe is easy to make and suitable for any occasion.

The green chili pepper spices up this seafood salad recipe, as you would imagine, although if you prefer milder salads you can leave the chili out altogether or simply use half or a quarter of it. Not everyone likes to use chilies in their seafood salads after all.

You can use any kind of shrimp for this – tiny, small or medium. This is not a salad for the jumbo shrimp or prawns though, since everything is tossed together so smaller ones fit the bill the best.

If you do have some large shrimp to use up you could always chop them up after cooking them of course. Cook the shrimp by boiling them for a couple of minutes.

Peel the shrimp before or after cooking, if they have the shells on. Shrimp cook fast and as soon as they are pink and float to the top of the water in the pan they are ready to add to the salad. You could buy ready-cooked shrimp if you prefer.

If you want to serve this as a complete meal, rather than as an appetizer or side dish, you can boil some new potatoes and slice them up and toss them with the other ingredients.

Potatoes will suit the other textures and flavors in the dish and bulk it out a bit to make it more satisfying and hearty enough for an entree.

Want to make this low carb? Swap the sugar for your preferred keto-friendly sweetener.

This classic Italian seafood salad recipe antipasto style can be made with any kind of seafood you like. So feel free to adjust what you are using according to what seafood is available.

It goes without saying fresh seafood is best, although you can use thawed seafood if you drain it well before cooking it. Use fresh lemon juice rather than bottled, for the same reason.

The seafood is cooked individually in this seafood salad antipasto recipe and then everything is tossed together with the simple lemon and extra-virgin olive oil based dressing and the salad is left to chill, so the flavors can blend and combine nicely.

This would be a good seafood salad recipe for a party since it is supposed to be taken out of the refrigerator half an hour before serving. This means you can serve it as the first guests are arriving and it is fine to sit out for an hour.

Seafood stacks are the recipe to turn to when you want to prepare something extra-fancy with seafood. When you’re in the mood to make something easy yet impressive, you might find the following recipe to be fitting for the occasion.

Featuring crabmeat and smoked salmon, as well as fresh vegetables and a delectable lime ginger dressing, this seafood salad recipe looks and tastes amazing.

The ingredients are stacked on top of each other for a wonderful look. You can adapt the recipe if you want, using other ingredients if you prefer. The most important thing when making a stacked seafood salad recipe is to press down on each layer before adding the next.

It is crucial that the stacks are tightly packed, else they will just collapse when you remove the mold. Although the salad will taste the same, this will wreck the presentation, so press down hard after adding each layer.

Crabmeat and avocado pair so harmoniously and feature in some of the most delicious seafood salad recipes.

The fishy crab flavor and smooth, creamy avocado are natural partners. This flavorful seafood recipe is ideal for seafood fans who especially like the taste of crab.

Combining the crabmeat with crunchy red onion, smooth avocado and juicy mango results in this wonderful salad.

It’s a real feast for the senses with its vibrant colors and heavenly flavors, not to mention the lovely aroma this delicate and fragrant crab salad gives off.

The dressing is an unusual combination of citrus, honey and tangy lime juice and these flavors work very nicely with the savory crab and onion.

The chives make an attractive and flavorful garnish but you can use cilantro if you can’t find chives because the flavor of cilantro will also work well here.

You might like to garnish the salad with fresh flowers or other colorful ingredients if you are making it for a dinner party or another occasion where the aim is to impress, or you can keep things simple and serve it with a couple of lemon wedges.

If you are making this for a picnic, gathering or boxed lunch, chop the avocado and toss it with the other ingredients, then it will be easier to transport, and keep it chilled until serving.

These hearty lobster salad sandwiches make a generous lunch for two people, especially when served with pickles and potato chips on the side.

Fans of lobster will love these rich lobster salad buns, especially with the crunchy green onions, crisp lettuce, aromatic tarragon and gently toasted bread.

Buy ready-cooked lobster meat if you are unfamiliar with cooking live lobsters. You can pick all the meat from the lobster carcass if you are using fresh ones though, and add it to the meat or freeze the carcass for making broth or soup at a later date.

If you don’t have fresh tarragon, don’t replace it with dried tarragon because it won’t taste the same or do anything for the recipe. If this is the case, just leave it out altogether.

You could add a little finely chopped cilantro or parsley instead but that is your choice.

This lobster seafood salad recipe is wonderful served on toasted buns or sourdough bread or you could serve it on a pile of lettuce leaves instead, to make a simple salad rather than sandwiches.

Lobster isn’t the cheapest type of seafood you can get but sometimes it is nice to spoil yourself by enjoying wonderful meals like this lobster salad sandwiches recipe.