Craving something light, fresh, and perfect for sharing? Summer is the ideal time to dive into vibrant seafood salads. From classic shrimp cocktails to zesty ceviches and hearty crab mixes, these 35 recipes offer cool, delicious solutions for your next picnic, potluck, or backyard bash. Let’s explore these crowd-pleasing dishes that are as easy to make as they are to enjoy!
Shrimp and Avocado Salad with Lime Dressing
Feeling that lunchtime slump? This shrimp and avocado salad with lime dressing is your instant energy boost—fresh, zesty, and ready in minutes. Forget boring salads; this one packs protein, healthy fats, and a tangy kick that’ll make your taste buds dance. Perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound of raw shrimp, peeled and deveined
– 2 ripe avocados, diced
– 4 cups of mixed greens (like arugula or spinach)
– 1/4 cup of fresh lime juice (from about 2 limes)
– 2 tablespoons of olive oil
– 1 teaspoon of honey
– A pinch of salt and black pepper
– A handful of chopped cilantro
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
2. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
3. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, then remove from heat.
4. In a small bowl, whisk together the lime juice, remaining 1 tablespoon of olive oil, honey, salt, and pepper until smooth.
5. Tip: Use freshly squeezed lime juice for the brightest flavor—bottled stuff just doesn’t compare.
6. In a large bowl, toss the mixed greens with half of the lime dressing to coat lightly.
7. Add the cooked shrimp and diced avocados to the bowl.
8. Tip: Dice the avocados right before serving to prevent browning and keep them creamy.
9. Drizzle the remaining dressing over the top and gently toss everything together.
10. Sprinkle with chopped cilantro for a fresh herbal finish.
11. Tip: For extra crunch, add a handful of toasted pepitas or crushed tortilla chips right before eating.
12. Serve immediately while the shrimp are still warm.
Wow, this salad hits all the notes—creamy avocado, juicy shrimp, and that zingy lime dressing tie it all together. The textures are a dream: tender greens, firm shrimp, and buttery avocado chunks. Try it stuffed into lettuce wraps or piled onto crispy tostadas for a fun twist.
Mediterranean Grilled Octopus Salad
Venture beyond basic salads with this Mediterranean grilled octopus salad—it’s a showstopper that’s surprisingly simple to pull off. Charred octopus meets bright, herby flavors for a dish that’ll have everyone asking for seconds. Ready in under an hour, it’s perfect for impressing guests or treating yourself.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds cleaned octopus tentacles (thawed if frozen)
– 2 lemons (juice one, slice the other for garnish)
– 1/4 cup extra-virgin olive oil, plus a splash more for drizzling
– 3 garlic cloves, minced
– A couple of sprigs of fresh oregano, leaves picked and chopped
– A handful of fresh parsley, chopped
– 1 pint cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1 cucumber, diced
– 1/2 cup kalamata olives, pitted
– Salt and freshly ground black pepper
Instructions
1. Pat the octopus tentacles dry with paper towels to ensure a good sear.
2. In a bowl, whisk together the juice of one lemon, 1/4 cup olive oil, minced garlic, chopped oregano, salt, and pepper to make a marinade.
3. Toss the octopus in the marinade, coating it evenly, and let it sit for 10 minutes at room temperature.
4. Preheat a grill or grill pan to high heat (about 450°F).
5. Grill the octopus for 4–5 minutes per side until charred and tender, using tongs to flip it carefully.
6. Remove the octopus from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.
7. In a large bowl, combine the cherry tomatoes, red onion, cucumber, and kalamata olives.
8. Add the sliced octopus to the bowl with the vegetables.
9. Drizzle with a splash of olive oil, toss everything gently to mix, and season with more salt and pepper if needed.
10. Garnish with chopped parsley and lemon slices before serving.
Delight in the tender, smoky octopus paired with crisp veggies and briny olives—it’s a textural dream. Serve it over a bed of arugula for extra peppery bite or with crusty bread to soak up the juices. This salad shines as a light lunch or a stunning appetizer at your next gathering.
Tropical Crab and Mango Salad
Ready to ditch boring salads? This Tropical Crab and Mango Salad is your ticket to a flavor-packed lunch that feels like a vacation in a bowl. Ripe mango, sweet crab, and a zesty lime dressing come together in minutes for a meal that’s anything but basic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound of lump crab meat, picked over for shells
– 2 ripe mangoes, diced into ½-inch cubes
– 1 red bell pepper, finely chopped
– ½ of a red onion, thinly sliced
– A big handful of fresh cilantro, roughly chopped
– The juice of 2 limes (about ¼ cup)
– A couple of tablespoons of olive oil
– A splash of honey (about 1 tablespoon)
– A pinch of salt and black pepper
Instructions
1. Grab a large mixing bowl and add the 1 pound of lump crab meat.
2. Dice the 2 ripe mangoes into ½-inch cubes and toss them into the bowl with the crab.
3. Finely chop the 1 red bell pepper and thinly slice the ½ red onion, then add both to the bowl.
4. Roughly chop a big handful of fresh cilantro and sprinkle it over the other ingredients. Tip: For the best flavor, use fresh cilantro—dried won’t give the same bright punch.
5. In a small bowl, juice the 2 limes to get about ¼ cup of juice.
6. Whisk the lime juice with a couple of tablespoons of olive oil and a splash of honey until well combined. Tip: Whisk vigorously for 30 seconds to emulsify the dressing—it’ll coat the salad evenly without separating.
7. Pour the dressing over the crab and mango mixture in the large bowl.
8. Add a pinch of salt and black pepper to the bowl.
9. Gently fold everything together with a spatula until all ingredients are evenly coated. Tip: Fold gently to keep the lump crab meat from breaking apart—you want those nice chunks!
10. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
Mouthwatering and refreshing, this salad bursts with juicy mango chunks and tender crab in every bite. Serve it over crisp lettuce leaves for a light lunch, or scoop it into avocado halves for an extra-creamy twist that’s totally Instagram-worthy.
Classic Tuna and White Bean Salad
Let’s make a no-cook lunch that’s packed with protein and flavor. This classic tuna and white bean salad comes together in minutes and keeps you full for hours. Grab a can opener and get ready to mix.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- Two 5-ounce cans of solid white tuna in water, drained well
- One 15-ounce can of cannellini beans, rinsed and drained
- A couple of celery stalks, finely chopped
- Half a small red onion, finely diced
- A quarter cup of fresh parsley, roughly chopped
- A third cup of extra-virgin olive oil
- Two tablespoons of red wine vinegar
- One tablespoon of Dijon mustard
- One clove of garlic, minced
- A big pinch of kosher salt
- A few cracks of freshly ground black pepper
Instructions
- Flake the drained tuna into a large mixing bowl with a fork, breaking up any large chunks.
- Add the rinsed cannellini beans, chopped celery, diced red onion, and chopped parsley to the bowl with the tuna.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic until fully combined. Tip: Whisking the dressing separately first ensures it emulsifies and coats everything evenly.
- Pour the dressing over the tuna and bean mixture in the large bowl.
- Add the kosher salt and black pepper to the bowl.
- Gently toss all the ingredients together with a large spoon or spatula until everything is evenly coated with the dressing. Tip: Be gentle to keep the beans and tuna from getting mushy.
- Taste the salad and adjust seasoning with more salt or pepper if needed. Tip: Let it sit for 10 minutes before serving to allow the flavors to meld.
Fresh from the bowl, this salad is creamy from the beans, briny from the tuna, and bright from the vinegar and herbs. Serve it over crisp romaine lettuce, stuff it into a pita pocket, or scoop it up with crackers for an easy, satisfying meal.
Scallop and Farro Salad with Lemon Vinaigrette
Nailing that perfect balance of fancy and fuss-free? This scallop and farro salad delivers. Sear plump scallops, toss with nutty farro and a zippy lemon vinaigrette—it’s a restaurant-worthy meal you can actually make on a weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of farro
– 2 cups of water
– A big pinch of salt
– A pound of those big, dry sea scallops (about 12-16)
– A couple of tablespoons of olive oil, divided
– A couple of cloves of garlic, minced
– A big handful of arugula
– A splash of white wine vinegar
– The juice and zest from one big lemon
– A quarter cup of extra virgin olive oil
Instructions
1. Rinse 1 cup of farro under cold water in a fine-mesh strainer.
2. Combine the rinsed farro, 2 cups of water, and a big pinch of salt in a medium saucepan. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25 minutes, or until the farro is tender but still chewy. (Tip: Don’t peek! Keeping the lid on ensures even cooking.)
4. While the farro cooks, pat the pound of scallops completely dry with paper towels. This is crucial for a good sear.
5. Season the dried scallops generously on both sides with salt and pepper.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the scallops in the hot skillet, making sure they aren’t touching. Sear for 2 minutes without moving them.
8. Flip each scallop and sear for another 1 to 2 minutes, until golden brown and just opaque in the center. Transfer to a plate.
9. In the same skillet, add another tablespoon of olive oil and the minced garlic. Cook for 30 seconds, just until fragrant.
10. Remove the skillet from heat and immediately add a splash of white wine vinegar to deglaze, scraping up any browned bits.
11. In a small bowl, whisk together the juice and zest from one lemon and a quarter cup of extra virgin olive oil to make the vinaigrette. Season with a pinch of salt.
12. Once the farro is done, drain any excess water and fluff it with a fork. Let it cool for 5 minutes. (Tip: Spreading it on a baking sheet speeds up cooling.)
13. In a large serving bowl, combine the warm farro, the garlic-vinegar mixture from the skillet, the big handful of arugula, and half of the lemon vinaigrette. Toss to combine.
14. Arrange the seared scallops on top of the farro salad.
15. Drizzle the remaining lemon vinaigrette over everything just before serving. (Tip: Adding the final vinaigrette at the end keeps the arugula crisp.)
Makes for a seriously satisfying meal. You get the creamy, nutty farro, the pop of peppery arugula, and those sweet, caramelized scallops—all brightened by that tangy lemon. Serve it slightly warm for the best texture, or pack it cold for an impressive next-day lunch.
Lobster and Asparagus Salad with Citrus Zest
A vibrant, restaurant-worthy salad that comes together in your own kitchen. Think sweet lobster, crisp asparagus, and bright citrus—perfect for impressing guests or treating yourself. This dish balances elegance with approachable steps, making gourmet feel totally doable.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of fresh lobster tails (about 2 medium)
– A big bunch of asparagus, trimmed (roughly 1 pound)
– 2 juicy oranges
– 1 lemon
– A couple of tablespoons of extra-virgin olive oil
– A splash of white wine vinegar (about 1 tablespoon)
– A pinch of salt and freshly cracked black pepper
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lobster tails to the boiling water and cook for exactly 8 minutes until the shells turn bright red and the meat is opaque.
3. Immediately transfer the cooked lobster to a bowl of ice water using tongs to stop the cooking—this keeps it tender.
4. While the lobster cools, preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Toss the trimmed asparagus with 1 tablespoon of olive oil, a pinch of salt, and pepper on the baking sheet.
6. Roast the asparagus for 10-12 minutes until tender-crisp and lightly charred at the tips.
7. Remove the lobster meat from the shells by cracking them open with kitchen shears and pulling out the meat in whole pieces.
8. Chop the lobster meat into bite-sized chunks and place in a large mixing bowl.
9. Zest one orange and the lemon directly over the bowl to capture all the fragrant oils.
10. Juice the zested orange and lemon, straining out any seeds, and whisk with the remaining olive oil, vinegar, salt, and pepper in a small bowl.
11. Add the roasted asparagus and chopped parsley to the lobster bowl.
12. Pour the citrus dressing over everything and gently toss to coat evenly—be careful not to break up the lobster too much.
13. Let the salad sit for 5 minutes to allow the flavors to meld before serving.
You’ll love the contrast of the tender, sweet lobster against the crisp asparagus, all brightened by that zesty citrus punch. Serve it over a bed of butter lettuce for extra crunch or with crusty bread to soak up the dressing—it’s light yet totally satisfying.
Spicy Calamari and Arugula Salad
A crispy, spicy, fresh salad that’s ready in minutes—this calamari and arugula combo is your new go-to weeknight hero. Tender squid meets peppery greens with a zesty kick. Forget boring salads; this one’s got crunch, heat, and serious flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1/2 lb fresh calamari rings, patted dry
– 4 cups baby arugula
– 1/4 cup all-purpose flour
– 2 tbsp cornstarch
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp garlic powder
– A big pinch of salt
– A couple of grinds of black pepper
– 1/4 cup vegetable oil for frying
– 1 lemon, juiced (about 2 tbsp)
– 2 tbsp extra-virgin olive oil
– A splash of hot sauce (like Sriracha)
Instructions
1. Pat the calamari rings completely dry with paper towels—this helps them crisp up.
2. In a medium bowl, whisk together the flour, cornstarch, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
3. Toss the dried calamari rings in the flour mixture until evenly coated, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Fry the coated calamari in a single layer for 1–2 minutes per side until golden brown and crispy; avoid overcrowding to keep them from steaming.
6. Transfer the fried calamari to a paper towel-lined plate to drain excess oil.
7. In a large salad bowl, combine the baby arugula, lemon juice, olive oil, and hot sauce; toss gently to coat the greens.
8. Tip: Add the dressing just before serving to keep the arugula from wilting.
9. Top the dressed arugula with the hot fried calamari immediately.
10. Serve right away while the calamari is still warm and crispy.
The crispy, lightly spiced calamari contrasts perfectly with the fresh, peppery arugula and zesty dressing. Try piling it into warm tortillas for a quick taco twist, or add avocado slices for extra creaminess.
Smoked Salmon and Cucumber Dill Salad
Savor this refreshing smoked salmon and cucumber dill salad—it’s the perfect light lunch or elegant starter that comes together in minutes. Skip the heavy meals and grab this vibrant, protein-packed dish instead. Seriously, your taste buds will thank you.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of smoked salmon, flaked into bite-sized pieces
– 2 medium cucumbers, thinly sliced into half-moons
– 1/4 cup of fresh dill, finely chopped
– 1/4 cup of red onion, thinly sliced
– 1/4 cup of plain Greek yogurt
– 2 tablespoons of extra virgin olive oil
– 1 tablespoon of lemon juice
– A pinch of salt and black pepper
Instructions
1. In a large mixing bowl, combine the flaked smoked salmon and thinly sliced cucumbers.
2. Add the finely chopped dill and thinly sliced red onion to the bowl.
3. In a small separate bowl, whisk together the plain Greek yogurt, extra virgin olive oil, and lemon juice until smooth.
4. Pour the yogurt dressing over the salmon and cucumber mixture.
5. Gently toss all ingredients together until evenly coated.
6. Season with a pinch of salt and black pepper, adjusting to your preference.
7. Let the salad chill in the refrigerator for 10 minutes to allow flavors to meld.
8. Serve immediately, garnished with extra dill if desired.
Heavenly crisp cucumbers and smoky salmon create a refreshing bite, while the creamy dill dressing adds a tangy kick. Try scooping it onto crackers or stuffing it into lettuce wraps for a fun twist—it’s a crowd-pleaser that’s as easy as it is delicious.
Thai Spicy Shrimp and Glass Noodle Salad
Viral-worthy and flavor-packed, this Thai Spicy Shrimp and Glass Noodle Salad is your new go-to. It’s a vibrant, crunchy, and spicy bowl that comes together fast—perfect for a quick lunch or impressive dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- 8 ounces of glass noodles (also called bean thread noodles)
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1-2 Thai chilies, finely chopped (adjust for your heat level!)
- 3 tablespoons of fish sauce
- 2 tablespoons of fresh lime juice
- 1 tablespoon of granulated sugar
- A big handful of fresh cilantro, chopped
- A big handful of fresh mint leaves, chopped
- Half a red onion, thinly sliced
- 1 cup of cherry tomatoes, halved
- A couple of Persian cucumbers, thinly sliced
Instructions
- Place the 8 ounces of glass noodles in a large heatproof bowl.
- Pour boiling water over the noodles until fully submerged and let them soak for 10 minutes, or until soft and translucent. (Tip: Don’t overcook them—they should be tender but still have a slight bite.)
- While the noodles soak, pat the 1 pound of shrimp completely dry with paper towels.
- Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the shrimp to the hot oil in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque. Transfer them to a plate.
- In the same skillet, add the 3 cloves of minced garlic and 1-2 chopped Thai chilies. Sauté for 30 seconds, just until fragrant.
- Remove the skillet from heat and immediately stir in the 3 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of sugar until the sugar dissolves. This is your dressing.
- Drain the soaked glass noodles thoroughly and add them to a large mixing bowl.
- Pour the warm dressing over the noodles and toss well to coat.
- Add the cooked shrimp, the handful of chopped cilantro, the handful of chopped mint, the sliced half red onion, the 1 cup of halved cherry tomatoes, and the sliced cucumbers to the bowl.
- Toss everything together gently until evenly combined. (Tip: Tossing while the dressing is still warm helps the noodles absorb the flavors better.)
- Let the salad sit for 5 minutes before serving to allow the flavors to meld. (Tip: Taste it now—if you want more heat, sprinkle in some crushed red pepper flakes.)
Outrageously good with its cool, slippery noodles against the juicy shrimp and crisp veggies. The lime and fish sauce dressing is tangy, salty, and spicy all at once. Serve it straight from the bowl or pack it for a next-level picnic—it’s even better the next day after the noodles soak up more flavor.
Mixed Seafood and Quinoa Salad
Packed with protein and bursting with fresh flavors, this Mixed Seafood and Quinoa Salad is your new go-to for a healthy, satisfying meal. It’s light yet filling, perfect for meal prep or a quick dinner. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup of quinoa
- 2 cups of water
- 1 pound of mixed seafood (like shrimp and scallops)
- 2 tablespoons of olive oil
- 1 lemon, juiced
- 2 cloves of garlic, minced
- a couple of handfuls of baby spinach
- 1 avocado, diced
- a splash of soy sauce
- salt and pepper
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water, bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy—tip: let it sit covered off the heat for 5 minutes to steam perfectly.
- While quinoa cooks, pat the mixed seafood dry with paper towels to ensure a good sear.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the seafood to the skillet in a single layer, cook for 2-3 minutes per side until opaque and lightly browned—tip: don’t overcrowd the pan to avoid steaming.
- Remove seafood from skillet and set aside on a plate.
- In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic, sauté for 30 seconds until fragrant.
- Add the baby spinach to the skillet, stir for 1-2 minutes until just wilted.
- In a large bowl, combine the cooked quinoa, sautéed spinach, diced avocado, and cooked seafood.
- Drizzle with lemon juice and a splash of soy sauce, season with salt and pepper to taste—tip: toss gently to avoid breaking the avocado.
- Mix everything together until evenly coated.
Here’s the best part: this salad boasts a delightful mix of textures, from the fluffy quinoa to the tender seafood and creamy avocado. Serve it chilled for a refreshing lunch or top with extra lemon wedges for a zesty kick—it’s versatile enough to pair with crusty bread or enjoy solo.
Seafood Antipasto Salad with Olive Tapenade
A seafood salad that’s basically a party on a plate—think briny shrimp, tender calamari, and a punchy olive tapenade that ties it all together. No fuss, just big flavor in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– ½ pound of calamari rings
– 1 cup of mixed olives, pitted
– 2 cloves of garlic
– A big handful of fresh parsley
– A couple of lemons
– A splash of extra-virgin olive oil
– A pinch of red pepper flakes
– 4 cups of mixed greens
– A small red onion, thinly sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the shrimp and cook for exactly 2–3 minutes until they turn pink and opaque, then remove with a slotted spoon and set aside.
3. In the same pot, add the calamari rings and cook for 1 minute until just tender—overcooking makes them rubbery, so watch the clock.
4. Drain the calamari and rinse under cold water to stop the cooking process, then pat dry with paper towels.
5. In a food processor, combine the mixed olives, garlic cloves, and a handful of parsley; pulse until roughly chopped into a tapenade.
6. Squeeze the juice from one lemon into the tapenade, drizzle in 2 tablespoons of olive oil, and add a pinch of red pepper flakes; pulse again to combine.
7. In a large bowl, toss the mixed greens and thinly sliced red onion with a splash of olive oil and the juice from half a lemon.
8. Arrange the greens on a platter, then top with the cooked shrimp and calamari.
9. Spoon the olive tapenade generously over the seafood, letting it drizzle down the sides.
10. Garnish with extra parsley leaves and lemon wedges from the remaining lemon for a bright finish.
Make this salad shine by serving it chilled—the cool seafood pairs perfectly with the zesty tapenade. The textures are a dream: crisp greens, juicy shrimp, and that briny olive kick that’ll have everyone reaching for seconds. Try it piled on toasted baguette slices for an easy appetizer twist.
Japanese Seaweed and Surimi Salad
Ready to level up your salad game? This Japanese Seaweed and Surimi Salad is a crunchy, savory, umami-packed delight that comes together in minutes. Think of it as your new go-to for a quick lunch or impressive potluck side—no cooking required, just fresh flavors and satisfying texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of dried wakame seaweed (it’ll expand like crazy when soaked)
– 1 cup of surimi sticks (imitation crab), shredded into thin strips
– 1 small cucumber, thinly sliced into half-moons
– 2 tablespoons of rice vinegar
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– A pinch of sugar
– A sprinkle of toasted sesame seeds for garnish
Instructions
1. Place the dried wakame seaweed in a large bowl and cover it with cold water. Let it soak for 10 minutes—it’ll triple in size and turn bright green. Tip: Don’t use hot water, or it’ll get mushy!
2. While the seaweed soaks, shred the surimi sticks into thin strips using your hands or a fork and add them to a separate mixing bowl.
3. Thinly slice the cucumber into half-moons and toss them into the bowl with the surimi.
4. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and a pinch of sugar until the sugar dissolves completely.
5. Drain the soaked seaweed thoroughly in a colander and squeeze out any excess water with your hands. Tip: Squeezing it well prevents a watery salad!
6. Add the drained seaweed to the bowl with the surimi and cucumber.
7. Pour the dressing over the salad ingredients and toss everything gently with clean hands or tongs to coat evenly. Tip: Toss lightly to keep the surimi from breaking apart.
8. Sprinkle toasted sesame seeds over the top for a nutty finish.
9. Serve immediately or chill in the refrigerator for up to 30 minutes to let the flavors meld.
This salad delivers a fantastic crunch from the rehydrated seaweed and crisp cucumber, balanced by the sweet, savory surimi and tangy dressing. Try it stuffed into lettuce wraps for a low-carb meal or piled on top of steamed rice for a hearty bowl—it’s versatile, refreshing, and totally addictive!
Conclusion
Feast your eyes on this bounty of seafood salad inspiration! From light and zesty to rich and creamy, these 35 recipes are your ticket to unforgettable summer gatherings. We hope you find a new favorite to share with loved ones. Give one a try, then let us know which you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to spread the joy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
