18 Delicious Seafood Salad Recipes Fresh

Dive into the ocean’s bounty with our roundup of 18 Delicious Seafood Salad Recipes Fresh! Perfect for home cooks looking to add a splash of flavor to their meals, these recipes are your ticket to quick, refreshing, and utterly satisfying dishes. Whether you’re craving something light for summer or a hearty meal to warm your soul, we’ve got a seafood salad that’ll hook your taste buds. Keep reading to discover your next favorite dish!

Classic Shrimp and Avocado Salad

Bright, fresh, and effortlessly elegant, this Classic Shrimp and Avocado Salad is a no-cook wonder that brings the beach to your table in under 15 minutes.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently toss the shrimp, avocados, red onion, and cilantro together.
2. Drizzle with lime juice and olive oil, then sprinkle with salt and black pepper.
3. Toss lightly to combine, ensuring the avocado is evenly coated to prevent browning.
4. Serve immediately or chill for up to an hour to let the flavors meld.

The creamy avocado and tangy lime create a refreshing contrast with the succulent shrimp, making every bite a delightful surprise.

Tip: For an extra kick, add a diced jalapeño or a sprinkle of chili powder before serving.

Spicy Crab and Mango Salad

This Spicy Crab and Mango Salad is a vibrant, flavorful dish that combines the sweetness of mango with the kick of spice, perfect for a refreshing summer meal.

Ingredients

• 1 lb fresh crab meat, picked over for shells
• 1 large ripe mango, diced
• 1/4 cup red bell pepper, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the crab meat, diced mango, red bell pepper, cilantro, and jalapeño.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well blended.
3. Pour the dressing over the crab and mango mixture, tossing gently to coat all the ingredients evenly.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the sweet mango and the spicy jalapeño makes this salad a standout, with the fresh crab adding a luxurious touch.

Tip: For an extra crunch, sprinkle some toasted coconut flakes on top before serving.

Grilled Octopus and Potato Salad

Grilled octopus and potato salad is a show-stopping dish that combines tender seafood with hearty potatoes, perfect for impressing guests at your next barbecue.

Ingredients

• 1 lb octopus, cleaned
• 1 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large pot of boiling water, cook the octopus for 45 minutes until tender. Drain and let cool.
3. Toss the baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 15 minutes, turning occasionally, until charred and tender.
4. Brush the octopus with 1 tbsp olive oil and grill for 3-4 minutes per side until lightly charred. Slice into bite-sized pieces.
5. In a large bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, garlic, smoked paprika, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
6. Add the grilled octopus and potatoes to the bowl, tossing gently to coat. Sprinkle with fresh parsley before serving.

The smoky paprika and char from the grill give this salad a depth of flavor that’s hard to resist, while the lemon adds a bright finish.

Tip: For extra tender octopus, freeze it overnight before cooking to help break down the fibers.

Lobster and Corn Salad with Lime Dressing

This Lobster and Corn Salad with Lime Dressing is a refreshing summer dish that combines the sweetness of lobster and corn with the zesty kick of lime, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 2 cups cooked lobster meat, chopped
• 2 cups fresh corn kernels (about 3 ears)
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the lobster meat, corn kernels, diced avocado, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
3. Pour the dressing over the lobster and corn mixture, gently tossing to combine.
4. Stir in the chopped cilantro just before serving to keep its flavor fresh and vibrant.

The crunch of fresh corn paired with the creamy avocado and tender lobster makes every bite a delightful contrast of textures.

Tip: For an extra smoky flavor, grill the corn before cutting off the kernels.

Seared Scallop and Arugula Salad

This Seared Scallop and Arugula Salad is a light yet luxurious dish that brings the ocean’s freshness right to your plate, perfect for a quick gourmet meal at home.

Ingredients

• 12 large sea scallops, side muscle removed
• 5 oz baby arugula
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter

Instructions

1. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to create the dressing. Set aside.
2. Pat the scallops dry with paper towels to ensure a good sear.
3. Heat a large skillet over medium-high heat. Add 1 tbsp unsalted butter, swirling to coat the pan.
4. Once the butter is foaming, add the scallops, making sure they are not touching. Sear for 2 minutes on each side until golden brown and just opaque in the center.
5. In a large bowl, toss the baby arugula with the prepared dressing until lightly coated.
6. Divide the arugula among plates and top with the seared scallops. Serve immediately.

The magic of this dish lies in the contrast between the peppery arugula and the sweet, buttery scallops, all brought together with a bright lemon-honey dressing.

Tip: For an extra touch of elegance, garnish with lemon zest or a sprinkle of flaky sea salt right before serving.

Tuna and White Bean Salad

Looking for a light yet satisfying meal that comes together in minutes? This Tuna and White Bean Salad is a protein-packed delight that’s as nutritious as it is delicious.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 can (15 oz) white beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the tuna, white beans, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the tuna mixture and gently toss to combine.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The beauty of this salad lies in its simplicity and the bright, fresh flavors that come together with minimal effort. It’s perfect for those days when you want something wholesome without spending hours in the kitchen.

Tip: For an extra crunch, add a handful of chopped celery or cucumber to the mix.

Salmon and Quinoa Salad with Dill

This Salmon and Quinoa Salad with Dill is a refreshing, protein-packed meal that’s as nutritious as it is delicious, perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb salmon fillet, skin removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Preheat oven to 400°F. Place salmon on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes until salmon flakes easily with a fork. Let cool slightly, then break into chunks.
3. In a large bowl, combine cooked quinoa, salmon, cucumber, red onion, and dill. In a small bowl, whisk together lemon juice, 1 tbsp olive oil, and 1/2 tsp salt. Pour over salad and toss gently to combine.

The crisp cucumber and fresh dill brighten up the hearty quinoa and salmon, making this salad a satisfying yet light option for any day of the week.

Tip: For an extra burst of flavor, add a handful of crumbled feta cheese before serving.

Prawn and Papaya Salad with Coconut Dressing

This Prawn and Papaya Salad with Coconut Dressing is a vibrant, tropical dish that brings a burst of freshness to your table, perfect for those warm summer evenings.

Ingredients

• 1 lb large prawns, peeled and deveined
• 2 cups ripe papaya, cubed
• 1 cup cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp chili flakes
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat olive oil in a pan over medium heat. Add prawns and cook for 2-3 minutes on each side until pink and opaque. Season with salt to taste. Remove from heat and set aside.
2. In a large bowl, combine papaya, cucumber, cilantro, and mint.
3. In a small bowl, whisk together coconut milk, lime juice, fish sauce, honey, and chili flakes until well combined.
4. Add the cooked prawns to the salad bowl. Drizzle with the coconut dressing and toss gently to combine.
5. Sprinkle with roasted peanuts before serving.

The creamy coconut dressing paired with the sweetness of papaya and the crunch of peanuts creates a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra kick, add a bit more chili flakes to the dressing or serve with lime wedges on the side.

Squid Ink Pasta Salad with Seafood

Dive into the depths of flavor with this Squid Ink Pasta Salad with Seafood, a dish that’s as visually stunning as it is delicious, perfect for impressing guests or treating yourself to something special.

Ingredients

• 8 oz squid ink pasta
• 1/2 lb mixed seafood (shrimp, scallops, and calamari)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the mixed seafood to the skillet, cooking until the shrimp are pink and the scallops and calamari are just opaque, about 3-4 minutes.
4. In a large bowl, combine the cooked pasta, seafood mixture, 1/2 cup cherry tomatoes, 1/4 cup fresh parsley, and 1 tbsp lemon juice. Toss gently to combine. Season with salt and pepper to taste.

The squid ink pasta not only adds a dramatic hue but also a subtle briny flavor that pairs beautifully with the fresh seafood and bright lemon juice.

Tip: For an extra touch of elegance, garnish with a few whole parsley leaves and a sprinkle of red pepper flakes before serving.

Mussel and Fennel Salad

This Mussel and Fennel Salad is a refreshing twist on seafood salads, combining the briny sweetness of mussels with the crisp, anise-like flavor of fennel for a dish that’s as delightful to eat as it is to look at.

Ingredients

• 1 lb fresh mussels, cleaned and debearded
• 1 medium fennel bulb, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. In a large pot, steam the mussels in 1 cup of water over medium heat for 5-7 minutes, or until the shells open. Discard any mussels that do not open.
2. Remove the mussels from their shells and let them cool to room temperature.
3. In a large bowl, whisk together the extra virgin olive oil, lemon juice, chopped fresh parsley, salt, black pepper, and red pepper flakes.
4. Add the cooled mussels and thinly sliced fennel to the bowl, tossing gently to coat everything in the dressing.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The contrast between the tender mussels and the crunchy fennel, paired with the zesty dressing, makes this salad a standout dish that’s perfect for a light lunch or as a starter for a seafood feast.

Tip: For an extra burst of freshness, add a handful of arugula leaves just before serving.

Herring and Beetroot Salad

This Herring and Beetroot Salad is a vibrant, tangy dish that brings a delightful contrast of flavors and textures to your table, perfect for those who love a hearty yet refreshing meal.

Ingredients

• 2 cups cooked beetroot, diced
• 1 cup pickled herring, chopped
• 1/2 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine the diced beetroot, chopped herring, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and black pepper until the sugar dissolves.
3. Pour the dressing over the beetroot and herring mixture, tossing gently to ensure everything is evenly coated.
4. Sprinkle the chopped dill over the salad and give it one final gentle toss.
5. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The crispness of the beetroot paired with the creamy herring creates a symphony of textures that’s unexpectedly harmonious. The dill adds a fresh, aromatic finish that elevates the entire dish.

Tip: For an extra crunch, add a handful of toasted walnuts right before serving.

Asian Inspired Seafood Salad with Sesame Dressing

This Asian Inspired Seafood Salad with Sesame Dressing is a vibrant, flavorful dish that brings the freshness of the ocean to your table with a delightful sesame twist.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid), cleaned and prepared
• 2 cups mixed greens (arugula, spinach, and romaine)
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp sesame seeds
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. In a large pot of boiling water, cook the mixed seafood for 2-3 minutes until just opaque. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the mixed greens, shredded carrots, red onion, and cilantro.
3. In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, grated ginger, and minced garlic to make the dressing.
4. Add the cooled seafood to the salad bowl, drizzle with the sesame dressing, and toss gently to combine.
5. Sprinkle sesame seeds over the top before serving.

The magic of this salad lies in the contrast between the tender seafood and the crisp vegetables, all brought together by the rich, nutty sesame dressing.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before sprinkling them on the salad.

Mediterranean Seafood Salad with Olives and Feta

Dive into the flavors of the Mediterranean with this vibrant seafood salad, bursting with briny olives and creamy feta for a dish that’s as refreshing as it is satisfying.

Ingredients

• 1 lb mixed seafood (shrimp, squid, and scallops), cooked and chilled
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed seafood, cherry tomatoes, Kalamata olives, feta cheese, and red onion.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the seafood mixture and toss gently to combine, ensuring everything is evenly coated.
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled, garnished with additional feta and oregano if desired.

The contrast of the tender seafood with the crisp vegetables and tangy feta makes this salad a standout dish that’s perfect for a light lunch or as part of a mezze platter.

Tip: For an extra burst of flavor, add a handful of chopped fresh parsley or dill before serving.

Cajun Shrimp and Rice Salad

Spice up your meal prep with this vibrant Cajun Shrimp and Rice Salad, a dish that brings a little Southern charm to your table with minimal fuss.

Ingredients

• 1 cup long-grain white rice, uncooked
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 1 red bell pepper, diced
• 1/2 cup green onions, sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the rice according to package instructions, then let it cool to room temperature.
2. In a large bowl, toss the shrimp with 1 tbsp olive oil and 1 tbsp Cajun seasoning until evenly coated.
3. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
4. In a large mixing bowl, combine the cooled rice, cooked shrimp, red bell pepper, green onions, parsley, lemon juice, salt, and black pepper. Toss gently to combine.
5. Serve immediately or chill in the refrigerator for an hour to let the flavors meld together.

The magic of this dish lies in the Cajun seasoning’s bold flavors paired with the freshness of lemon and herbs, creating a salad that’s as satisfying as it is colorful.

Tip: For an extra crunch, sprinkle some toasted almonds or pecans on top before serving.

Smoked Trout and Apple Salad

This Smoked Trout and Apple Salad is a refreshing twist on the classic, combining smoky flavors with crisp sweetness for a dish that’s as delightful to eat as it is to prepare.

Ingredients

• 8 oz smoked trout, flaked
• 2 cups mixed greens
• 1 medium apple, thinly sliced
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, sliced apple, and toasted walnuts.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Add the flaked smoked trout on top of the salad just before serving.

The contrast between the smoky trout and the crisp apple slices creates a harmony of flavors that’s unexpectedly perfect for a light lunch or an elegant starter.

Tip: For an extra crunch, try adding a handful of pomegranate seeds to the salad for a pop of color and sweetness.

Seafood Pasta Salad with Lemon Vinaigrette

Dive into the fresh flavors of the sea with this Seafood Pasta Salad, tossed in a zesty Lemon Vinaigrette that’s perfect for picnics or a light summer dinner.

Ingredients

• 8 oz pasta (fusilli or penne)
• 1/2 lb cooked shrimp, peeled and deveined
• 1/2 lb imitation crab meat, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/3 cup olive oil
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, shrimp, imitation crab meat, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until well combined.
4. Pour the vinaigrette over the pasta salad and toss gently to coat all ingredients evenly.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.

The bright lemon vinaigrette brings out the sweetness of the seafood, while the crisp vegetables add a refreshing crunch, making this salad a standout dish.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese or olives before serving.

Clam and Cucumber Salad

This Clam and Cucumber Salad is a refreshing twist on seafood salads, perfect for those warm summer evenings when you crave something light yet satisfying.

Ingredients

• 1 cup canned clams, drained
• 2 medium cucumbers, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. In a large bowl, combine the clams, cucumbers, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the clam and cucumber mixture, tossing gently to coat.
4. Sprinkle with fresh dill and toss once more.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crisp cucumbers and tender clams create a delightful contrast in textures, while the dill adds a bright, herby note that elevates the entire dish.

Tip: For an extra crunch, add a handful of toasted almonds right before serving.

Oyster and Spinach Salad with Bacon Dressing

This Oyster and Spinach Salad with Bacon Dressing is a delightful mix of savory and fresh, perfect for those who love a touch of luxury in their salads.

Ingredients

• 6 slices bacon, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups fresh spinach leaves
• 12 oysters, shucked
• 1/2 red onion, thinly sliced

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper to create the dressing.
3. In a large salad bowl, combine the fresh spinach leaves, shucked oysters, and thinly sliced red onion.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Sprinkle the crispy bacon pieces on top of the salad just before serving.

The combination of crispy bacon and tender oysters with the fresh spinach creates a salad that’s both rich and refreshing, making it a standout dish for any dinner party.

Tip: For an extra crunch, toast some croutons and sprinkle them over the salad along with the bacon.

Conclusion

We hope this roundup of 18 delicious seafood salad recipes inspires your next meal! Each dish offers a fresh take on combining the ocean’s bounty with vibrant flavors. Don’t forget to try your favorites, share your thoughts in the comments, and pin these recipes to your Pinterest board for easy access. Happy cooking!