20 Delicious Seafood Salad Recipes Healthy

Dive into the ocean of flavors with our roundup of 20 Delicious Seafood Salad Recipes Healthy! Perfect for home cooks looking to whip up something light, nutritious, and bursting with taste, these recipes are your ticket to a quick dinner or a refreshing seasonal favorite. Whether you’re craving comfort food or a healthy twist, we’ve got you covered. Keep reading to discover your next favorite dish!

Classic Shrimp and Avocado Salad

Summer gatherings call for dishes that are both refreshing and effortless, and my go-to is always this Classic Shrimp and Avocado Salad. It’s a dish that reminds me of lazy beach days, where the simplicity of ingredients lets the natural flavors shine through.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 ripe Hass avocados, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped red onion
• 1/4 cup cilantro, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a medium pot of salted water to a boil over high heat. Add the shrimp and cook for exactly 2 minutes, until they turn pink and opaque.
2. Immediately transfer the shrimp to an ice bath to stop the cooking process, ensuring they remain tender and juicy.
3. Once cooled, pat the shrimp dry with paper towels and slice each one in half lengthwise for bite-sized pieces.
4. In a large mixing bowl, whisk together the extra-virgin olive oil and fresh lime juice until emulsified.
5. Add the diced avocados, chopped red onion, and cilantro to the bowl, gently tossing to coat with the dressing.
6. Season the mixture with sea salt and freshly ground black pepper, adjusting the flavors to your preference.
7. Fold in the sliced shrimp carefully to avoid mashing the avocados, ensuring an even distribution throughout the salad.
8. Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld together beautifully.

The creaminess of the avocados pairs perfectly with the crisp, fresh shrimp, creating a salad that’s both luxurious and light. Serve it on a bed of butter lettuce for an elegant presentation or with crispy tortilla chips for a delightful crunch.

Spicy Crab and Mango Salad

How many times have I found myself craving something that’s both refreshing and packs a punch? That’s exactly what led me to create this Spicy Crab and Mango Salad. It’s a dish that perfectly balances sweetness with heat, and it’s become a staple in my summer entertaining repertoire.

Ingredients

• 1 lb fresh lump crab meat, carefully picked over for shells
• 2 ripe mangoes, peeled and diced into 1/2-inch cubes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely minced
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, gently combine the crab meat, diced mangoes, red onion, jalapeño, and cilantro, taking care not to break up the crab meat too much.
2. In a small bowl, whisk together the lime juice, olive oil, honey, sea salt, and black pepper until well emulsified.
3. Pour the dressing over the crab and mango mixture, folding gently to coat all the ingredients evenly. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Check the seasoning, adding more salt or lime juice if needed. Tip: The sweetness of the mango should balance the heat from the jalapeño, so adjust the amount of jalapeño based on your heat preference.
5. Serve chilled. Tip: For an elegant presentation, serve the salad in hollowed-out mango halves or on a bed of butter lettuce leaves.

Delightfully, this salad offers a symphony of textures—from the creamy mango to the tender crab—and a flavor profile that’s both vibrant and complex. It’s a showstopper when served in mango halves, making it as beautiful as it is delicious.

Grilled Octopus and Potato Salad

Unbelievably tender and packed with flavor, this Grilled Octopus and Potato Salad is a dish that transports me straight to the Mediterranean coast every time I make it. It’s a perfect blend of smoky, charred octopus and creamy potatoes, dressed in a vibrant lemon-herb vinaigrette that I’ve tweaked over the years to perfection.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 1 lb baby potatoes, halved
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a large pot of boiling salted water, cook the octopus tentacles for 30 minutes until tender. Tip: Adding a wine cork to the water is an old chef’s trick believed to tenderize the octopus further.
3. While the octopus cooks, toss the halved baby potatoes with 1 tbsp of olive oil, sea salt, and smoked paprika. Roast in a preheated 400°F oven for 20 minutes until golden and fork-tender.
4. Once the octopus is tender, pat it dry and brush with 1 tbsp of olive oil. Grill for 2-3 minutes per side until charred and slightly crispy.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper to create the vinaigrette.
6. Slice the grilled octopus into bite-sized pieces and combine with the roasted potatoes in a large bowl. Drizzle with the vinaigrette and toss gently to coat.
7. Garnish with chopped parsley and dill before serving. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld beautifully.

Delightfully, the charred edges of the octopus contrast with the creamy potatoes, while the fresh herbs and tangy vinaigrette brighten every bite. Serve this salad atop a bed of arugula for an extra peppery crunch or alongside crusty bread to soak up the delicious dressing.

Lobster and Corn Salad with Lime Dressing

Unbelievably fresh and bursting with summer flavors, this Lobster and Corn Salad with Lime Dressing is my go-to when I want something light yet luxurious. I remember the first time I made it, the vibrant colors and the aroma of fresh lime and herbs filled my kitchen, instantly transporting me to a seaside getaway.

Ingredients

• 1.5 lbs cooked lobster meat, chopped into bite-sized pieces
• 2 cups fresh corn kernels, blanched
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the chopped lobster meat and blanched corn kernels.
2. In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, and lime zest until emulsified.
3. Add the cherry tomatoes, finely diced red onion, and chopped cilantro to the lobster and corn mixture.
4. Gently fold in the diced avocado, being careful not to mash it.
5. Drizzle the lime dressing over the salad and toss lightly to combine.
6. Season with salt to taste, ensuring all ingredients are evenly coated with the dressing.

Absolutely delightful, this salad offers a perfect balance of sweetness from the corn, richness from the lobster, and a zesty kick from the lime dressing. Serve it on a bed of butter lettuce for an elegant presentation or alongside grilled bread for a more rustic approach.

Seared Scallop and Arugula Salad

Just last weekend, I found myself staring at a bunch of fresh scallops at the farmers’ market, and I knew I had to whip up something special. This Seared Scallop and Arugula Salad is my go-to when I want something light yet indulgent, and it’s surprisingly simple to make.

Ingredients

• 12 large sea scallops, side muscle removed
• 2 tbsp clarified butter
• 4 cups baby arugula, washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers but does not smoke, about 2 minutes.
3. Place scallops in the skillet, making sure they are not touching. Sear for 2 minutes on the first side, or until a golden crust forms.
4. Flip scallops and sear for another 1-2 minutes, until just opaque in the center. Remove from heat.
5. In a large bowl, toss arugula, cherry tomatoes, and shaved Parmesan with olive oil and lemon juice. Season lightly with salt and pepper.
6. Divide the salad among plates and top with seared scallops. Serve immediately.

Remember, the key to perfect scallops is a hot pan and not overcrowding them. The arugula adds a peppery bite that contrasts beautifully with the sweet, buttery scallops. For an extra touch, drizzle with a balsamic reduction right before serving.

Tuna and White Bean Salad

Just last week, I found myself staring into my pantry, wondering what to whip up for a quick yet satisfying lunch. That’s when the idea of a Tuna and White Bean Salad came to mind—a dish that’s not only effortless but packed with protein and flavor. It’s become my go-to for busy days when I crave something nutritious without the fuss.

Ingredients

• 2 cans (5 oz each) of sustainably caught tuna in olive oil, drained
• 1 can (15 oz) of cannellini beans, rinsed and drained
• 1/4 cup of extra-virgin olive oil
• 2 tbsp of freshly squeezed lemon juice
• 1/2 tsp of Dijon mustard
• 1 small shallot, finely minced
• 1/4 cup of flat-leaf parsley, roughly chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. In a large mixing bowl, combine the drained tuna and cannellini beans, gently flaking the tuna with a fork to separate the chunks.
2. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and Dijon mustard until emulsified. Tip: For a smoother dressing, let the shallot macerate in the lemon juice for 5 minutes before adding the oil.
3. Add the finely minced shallot and roughly chopped flat-leaf parsley to the tuna and beans, tossing lightly to combine.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Season with sea salt and freshly ground black pepper to taste. Tip: Always season in layers; start with a little, taste, and adjust as needed.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: For an enhanced texture, chill the salad in the refrigerator for 30 minutes before serving.

Creamy cannellini beans and flaky tuna come together in this salad for a delightful contrast in textures, while the lemon-Dijon dressing adds a bright, tangy kick. Serve it atop a bed of arugula for a peppery bite or with crusty whole-grain bread for a more substantial meal.

Salmon and Quinoa Salad with Lemon Vinaigrette

Remember those days when you’re craving something light yet satisfying, and you stumble upon a recipe that feels like it was made just for that moment? That’s exactly how I felt when I first tried this Salmon and Quinoa Salad with Lemon Vinaigrette. It’s a dish that brings together the richness of salmon with the freshness of quinoa and a zesty lemon vinaigrette, creating a perfect balance of flavors and textures.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 cup arugula, tightly packed
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Season with a pinch of sea salt and black pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the first 10 minutes of baking.
4. While the salmon bakes, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, sea salt, and black pepper to make the vinaigrette.
6. Fluff the quinoa with a fork and transfer to a large bowl. Add arugula, red onion, and dill. Drizzle with the lemon vinaigrette and toss gently to combine.
7. Once the salmon is cooked, remove it from the oven and let it cool slightly. Using a fork, flake the salmon into large pieces, discarding the skin.
8. Add the flaked salmon to the quinoa salad and toss lightly to incorporate.

Great for meal prep or a quick dinner, this salad is a delightful mix of tender salmon, fluffy quinoa, and crisp arugula, all brought together by the bright and tangy lemon vinaigrette. Serve it chilled or at room temperature for a refreshing meal that’s as nutritious as it is delicious.

Asian Inspired Squid Salad

This Asian Inspired Squid Salad is a dish that takes me back to my first trip to Southeast Asia, where the vibrant flavors and fresh ingredients left a lasting impression on my culinary journey. Today, I’m sharing my take on this refreshing salad, perfect for those warm summer evenings when you crave something light yet bursting with flavor.

Ingredients

• 1 lb fresh squid, cleaned and sliced into rings
• 2 tbsp extra virgin olive oil
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 cup mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds

Instructions

1. In a large skillet, heat the extra virgin olive oil and sesame oil over medium-high heat until shimmering.
2. Add the squid rings to the skillet and sauté for 2 minutes, just until they turn opaque. Avoid overcooking to keep them tender.
3. Remove the squid from the skillet and set aside to cool slightly.
4. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Whisk in the rice vinegar, soy sauce, honey, and red pepper flakes, bringing the mixture to a simmer for 1 minute to combine the flavors.
6. Return the squid to the skillet, tossing gently to coat with the sauce, then remove from heat.
7. In a large bowl, combine the mixed salad greens, cherry tomatoes, and cilantro.
8. Add the warm squid and dressing to the salad, tossing lightly to combine.
9. Sprinkle with toasted sesame seeds before serving.

Offering a delightful contrast of textures, the tender squid pairs beautifully with the crisp greens and juicy tomatoes, while the dressing brings a harmonious balance of sweet, tangy, and spicy notes. Serve this salad as a standalone light meal or alongside grilled fish for a more substantial feast.

Mediterranean Mussel Salad

Back when I first stumbled upon this Mediterranean Mussel Salad at a tiny seaside taverna, I was skeptical. But one bite of those tender mussels, bright with lemon and fragrant with herbs, and I was utterly sold. Now, it’s my go-to for summer gatherings—light yet satisfying, and always a crowd-pleaser.

Ingredients

• 1 pound fresh mussels, scrubbed and debearded
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Salt, to taste

Instructions

1. In a large skillet over medium heat, warm the extra-virgin olive oil until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant, approximately 30 seconds, being careful not to let it brown.
3. Pour in the dry white wine and bring to a simmer, allowing the alcohol to cook off for about 2 minutes.
4. Add the mussels to the skillet, cover, and steam until they open, about 5-7 minutes. Discard any mussels that do not open.
5. Transfer the mussels to a serving bowl, leaving the cooking liquid in the skillet.
6. Add the cherry tomatoes and Kalamata olives to the skillet, cooking over medium heat until the tomatoes just begin to soften, about 2 minutes.
7. Remove from heat and stir in the fresh parsley, lemon juice, and lemon zest. Season with salt to taste.
8. Pour the tomato and olive mixture over the mussels, gently tossing to combine.

Combining the briny depth of the mussels with the vibrant acidity of lemon and the sweetness of cherry tomatoes creates a dish that’s as refreshing as it is flavorful. Serve it with a crusty baguette to soak up every last drop of the delicious juices, or atop a bed of arugula for an extra peppery bite.

Prawn and Papaya Salad with Coconut Dressing

Waking up to the vibrant flavors of summer, I couldn’t resist sharing this refreshing Prawn and Papaya Salad with Coconut Dressing. It’s a dish that reminds me of a breezy afternoon by the beach, where the tang of lime and the sweetness of coconut come together in perfect harmony.

Ingredients

• 1 lb large prawns, peeled and deveined
• 2 cups ripe papaya, cubed
• 1/4 cup fresh lime juice
• 1/2 cup coconut milk, full-fat
• 1 tbsp fish sauce
• 1 tbsp honey
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed
• 1 small red chili, thinly sliced

Instructions

1. In a medium bowl, marinate the prawns with 2 tbsp of lime juice for 15 minutes to enhance their flavor.
2. Heat a grill pan over medium-high heat (375°F) and grill the prawns for 2 minutes per side until they turn pink and slightly charred.
3. While the prawns are grilling, whisk together the remaining lime juice, coconut milk, fish sauce, and honey in a small bowl to create the dressing.
4. In a large salad bowl, combine the grilled prawns, papaya cubes, and half of the cilantro. Tip: For an extra crunch, toast the peanuts lightly before crushing them.
5. Drizzle the coconut dressing over the salad and toss gently to combine. Tip: Adjust the dressing’s consistency by adding a teaspoon of water if it’s too thick.
6. Garnish with the remaining cilantro, crushed peanuts, and sliced red chili before serving. Tip: For a more intense flavor, let the salad sit for 10 minutes before serving.

Perfectly balanced, this salad offers a delightful contrast between the juicy prawns and the crisp papaya, all tied together with the creamy coconut dressing. Serve it on a bed of lettuce for an extra layer of texture or alongside grilled fish for a complete meal.

Smoked Trout and Beetroot Salad

Perfectly balancing the earthy sweetness of beetroot with the rich, smoky flavors of trout, this salad is a testament to how simple ingredients can create a symphony of flavors. I remember the first time I tried this combination at a quaint little farmers’ market; it was love at first bite, and I’ve been tweaking this recipe ever since to get it just right.

Ingredients

• 1 lb smoked trout, flaked
• 2 medium beetroots, roasted and diced
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 cup crème fraîche
• 1 tbsp fresh dill, finely chopped
• Salt and freshly ground black pepper, to taste
• 4 cups mixed greens

Instructions

1. Preheat your oven to 400°F. Wrap the beetroots individually in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let cool, then peel and dice.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified. Season with salt and pepper to taste.
3. In a large mixing bowl, gently toss the mixed greens with half of the dressing until evenly coated.
4. Arrange the dressed greens on a serving platter. Scatter the diced beetroots and flaked smoked trout over the top.
5. Drizzle the remaining dressing over the salad, then dollop with crème fraîche and sprinkle with fresh dill.
6. Tip: For an extra smoky flavor, try cold-smoking the trout yourself if you have the equipment.
7. Tip: Roasting the beetroots enhances their natural sweetness, making them a perfect pair for the smoky trout.
8. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Great for a light lunch or as a starter, this salad offers a delightful contrast between the creamy crème fraîche and the crisp greens. The smoky trout and sweet beetroot make each bite a complex flavor experience, especially when served with a slice of crusty bread on the side.

Herring and Apple Salad with Mustard Dressing

This herring and apple salad with mustard dressing is a refreshing twist on a classic, combining the bold flavors of the sea with the crisp sweetness of apples. I first stumbled upon this combination during a late summer picnic, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup smoked herring fillets, finely chopped
• 2 medium crisp apples (such as Honeycrisp), julienned
• 1/4 cup whole grain mustard
• 2 tbsp apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh dill, finely chopped

Instructions

1. In a large mixing bowl, combine the finely chopped herring fillets and julienned apples.
2. In a separate small bowl, whisk together the whole grain mustard, apple cider vinegar, and extra virgin olive oil until emulsified.
3. Pour the mustard dressing over the herring and apple mixture, tossing gently to ensure even coating.
4. Season the salad with sea salt and freshly ground black pepper, adjusting to your preference.
5. Fold in the finely chopped fresh dill, reserving a pinch for garnish.
6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Before serving, give the salad a gentle stir and garnish with the reserved dill.

Rich in contrasting textures and flavors, this salad offers a delightful crunch from the apples against the tender herring, all brought together by the tangy mustard dressing. Serve it atop a slice of rustic sourdough for a hearty open-faced sandwich or alongside a crisp white wine for a light, elegant meal.

Clam and Celery Root Salad

Over the years, I’ve found that the simplest dishes often leave the most lasting impressions, especially when they’re as refreshing and nuanced as this Clam and Celery Root Salad. It’s a dish that reminds me of summer evenings by the coast, where the freshness of the sea meets the earthy tones of the garden.

Ingredients

• 1 pound fresh clams, scrubbed and rinsed
• 1 medium celery root, peeled and julienned
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup finely chopped fresh parsley
• Salt, to precise taste

Instructions

1. In a large pot, steam the clams over medium-high heat with 1/2 cup of water until they open, about 5-7 minutes. Discard any clams that do not open.
2. Remove the clams from their shells and chill in the refrigerator for 15 minutes to firm up.
3. While the clams chill, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt in a large bowl to create the dressing.
4. Toss the julienned celery root and chopped parsley with the dressing until evenly coated.
5. Gently fold the chilled clams into the salad, being careful not to break them apart.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Now, this salad is a celebration of contrasts—the crispness of the celery root against the tender clams, all brought together by the bright, tangy dressing. Serve it on a bed of mixed greens for an extra layer of texture, or alongside grilled bread to soak up every last drop of that delicious dressing.

Oyster and Watercress Salad

Nothing beats the refreshing crunch of a well-made salad, especially when it combines the briny sweetness of oysters with the peppery bite of watercress. I remember the first time I tried this combination at a seaside bistro; it was a revelation that inspired me to create my own version at home.

Ingredients

• 12 fresh oysters, shucked
• 2 cups watercress, stems removed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 shallot, finely minced

Instructions

1. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
2. Add the finely minced shallot to the dressing and let it marinate for 10 minutes to soften its sharpness.
3. Gently toss the watercress in a large bowl with half of the dressing, ensuring each leaf is lightly coated.
4. Arrange the shucked oysters on top of the dressed watercress.
5. Drizzle the remaining dressing over the oysters, allowing it to pool slightly around them for added flavor.
6. Serve immediately to enjoy the contrast between the crisp watercress and the tender oysters.

Delight in the harmony of flavors and textures in this salad, where the oysters’ creaminess meets the watercress’s crispness. For an extra touch of elegance, serve it on chilled plates to keep everything refreshingly cool.

Sardine and Tomato Salad with Basil

Having spent countless summers by the coast, I’ve developed a deep appreciation for simple, flavorful dishes that remind me of the sea. This Sardine and Tomato Salad with Basil is one such recipe—a vibrant, no-cook dish that’s as refreshing as a ocean breeze.

Ingredients

• 2 cans (4.375 oz each) sardines in olive oil, drained
• 2 cups heirloom cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 2 tbsp extra-virgin olive oil
• 1 tbsp aged balsamic vinegar
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, gently combine the drained sardines and halved heirloom cherry tomatoes.
2. Drizzle the extra-virgin olive oil and aged balsamic vinegar over the sardine and tomato mixture.
3. Sprinkle the flaky sea salt and freshly ground black pepper evenly across the salad.
4. Add the chiffonade of fresh basil leaves to the bowl, reserving a few for garnish.
5. Using a large spoon, carefully toss the salad to ensure all ingredients are evenly coated, being mindful not to break the sardines.
6. Transfer the salad to a serving platter and garnish with the remaining basil leaves.

The salad boasts a delightful contrast between the rich, oily sardines and the bright acidity of the tomatoes, with the basil adding a fragrant freshness. Serve it atop a slice of crusty sourdough for a satisfying crunch, or as a light starter to a seafood-centric meal.

Anchovy and Roasted Pepper Salad

Remember those lazy summer afternoons when the only thing that could pull you away from the hammock was the promise of something tangy, salty, and utterly refreshing? That’s exactly what this Anchovy and Roasted Pepper Salad brings to the table—a dish that’s as vibrant in flavor as it is in color, perfect for those days when you crave something light yet deeply satisfying.

Ingredients

• 1 cup roasted red peppers, thinly sliced
• 1/2 cup anchovy fillets in olive oil, drained
• 2 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped
• Sea salt, to taste

Instructions

1. Preheat your oven to 400°F. Arrange the red peppers on a baking sheet and roast for 20 minutes, or until the skins are slightly charred and blistered.
2. Allow the peppers to cool to room temperature, then peel off the skins and slice them into thin strips.
3. In a large mixing bowl, combine the sliced roasted peppers and anchovy fillets.
4. Drizzle with extra virgin olive oil and sherry vinegar, then sprinkle with smoked paprika and sea salt.
5. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
6. Let the salad sit for 10 minutes to allow the flavors to meld together.
7. Before serving, garnish with freshly chopped parsley for a burst of color and freshness.

Vibrant and bold, this salad is a testament to the magic that happens when simple ingredients are treated with care. The smoky sweetness of the peppers pairs beautifully with the salty depth of the anchovies, while the sherry vinegar adds a bright acidity that ties everything together. Serve it atop a slice of crusty bread for a quick lunch, or as a side to grilled fish for a more substantial meal.

Sea Bass and Citrus Salad

Nothing beats the refreshing combination of sea bass and citrus on a warm summer day. I remember the first time I tried this dish at a seaside restaurant; the zesty flavors and the tender fish instantly won me over. Now, it’s a staple in my kitchen, especially when I want to impress guests with something light yet sophisticated.

Ingredients

• 1 lb sea bass fillet, skin-on
• 2 cups mixed citrus segments (grapefruit, orange, and lime)
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh mint leaves, torn

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the sea bass fillet dry with paper towels and season both sides with sea salt and black pepper.
3. Heat 2 tbsp of extra virgin olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the sea bass skin-side down and cook for 3-4 minutes until the skin is crispy.
4. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork.
5. While the fish cooks, whisk together the remaining olive oil, lemon juice, and honey in a small bowl to create the dressing.
6. In a large bowl, gently toss the citrus segments, red onion, and mint leaves with the dressing.
7. Once the sea bass is done, let it rest for 2 minutes before serving atop the citrus salad.

Delicate flakes of sea bass paired with the vibrant citrus salad create a dish that’s as beautiful as it is delicious. For an extra touch of elegance, serve it on a chilled plate to keep the flavors bright and refreshing.

Cod and Chickpea Salad with Tahini Dressing

Believe it or not, the inspiration for this dish came from a tiny seaside café where I first tasted the magic combination of cod and chickpeas. It was a revelation, and I’ve been perfecting my version ever since, adding a creamy tahini dressing that ties everything together beautifully.

Ingredients

• 1 lb cod fillets, skinless and boneless
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the cod is baking, in a small bowl, whisk together the tahini, lemon juice, remaining olive oil, minced garlic, and cumin until smooth. Season with salt and pepper to taste.
4. In a large mixing bowl, gently toss the cooked chickpeas with half of the tahini dressing until evenly coated.
5. Once the cod is done, let it cool slightly before flaking it into large pieces. Add the flaked cod to the bowl with the chickpeas.
6. Drizzle the remaining tahini dressing over the salad and gently toss to combine, being careful not to break up the cod too much.
7. Sprinkle the chopped parsley over the top for a fresh, herby finish.

Perfectly balanced, this salad offers a delightful contrast between the tender, flaky cod and the hearty chickpeas, all brought together by the rich, nutty tahini dressing. Serve it over a bed of leafy greens for an extra crunch or alongside warm pita bread for a more substantial meal.

Halibut and Asparagus Salad

Halibut and asparagus salad has become my go-to dish for those evenings when I crave something light yet satisfying. It’s a dish that reminds me of summer picnics by the lake, where the freshness of the ingredients truly shines.

Ingredients

• 1 lb halibut fillet, skin removed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and freshly ground black pepper
• 1/4 cup fresh dill, chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the halibut fillet on the prepared baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the halibut bakes, heat the clarified butter in a skillet over medium-high heat. Add the asparagus pieces and sauté for 3-4 minutes, until bright green and slightly tender.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing.
5. Flake the baked halibut into large pieces and gently toss with the asparagus, cherry tomatoes, red onion, and dressing in a large bowl.
6. Sprinkle the chopped dill over the salad before serving.

Now, this halibut and asparagus salad is not just a meal; it’s a celebration of textures and flavors. The flaky, tender halibut pairs beautifully with the crisp asparagus and the tangy dressing, making every bite a delight. Serve it on a bed of mixed greens for an extra crunch or alongside a chilled glass of Sauvignon Blanc for a perfect summer dinner.

Mixed Seafood Salad with Saffron Dressing

Out of all the dishes I’ve experimented with over the years, this Mixed Seafood Salad with Saffron Dressing holds a special place in my heart. It’s a vibrant, flavorful dish that’s perfect for summer gatherings, and the saffron dressing adds a luxurious touch that always impresses my guests.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and squid), cleaned and prepared
• 1/2 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp saffron threads, lightly crushed
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup mixed greens (arugula, spinach, and radicchio)
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh parsley leaves, chopped

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add the mixed seafood and cook for exactly 2 minutes, or until just opaque. Tip: Overcooking seafood makes it rubbery, so keep an eye on the clock.
2. Immediately transfer the seafood to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
3. In a small bowl, whisk together the olive oil, white wine vinegar, saffron threads, garlic, sea salt, and black pepper until emulsified. Tip: Let the dressing sit for 10 minutes to allow the saffron to infuse its flavor and color.
4. In a large mixing bowl, combine the mixed greens, basil, and parsley. Add the cooled seafood and drizzle with the saffron dressing, tossing gently to coat. Tip: For the best flavor, let the salad sit for 5 minutes before serving to allow the greens to slightly wilt and absorb the dressing.

Lusciously tender seafood paired with the crisp, fresh greens and the aromatic saffron dressing creates a dish that’s as visually stunning as it is delicious. Serve it on a large platter for a family-style meal or in individual bowls for a more elegant presentation.

Conclusion

We hope this roundup of 20 delicious seafood salad recipes inspires your next healthy meal! Each dish offers a unique blend of flavors and nutrients, perfect for any home cook looking to spice up their menu. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!