I love simple food that tastes like it took more work than it did. This Seafood Salad is one of my go-to meals when I want something fresh and fast. I make it when I need a light lunch or a pretty plate for guests.
My Dad James taught me to keep seafood cold and simple, and my sister Jennifer always asks for extra lemon on the side.
What You’ll Need
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked crab meat
- 1 cup cooked scallops
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving
My Trusted Kitchen Tools
I keep my tool list short. I like tools that work well and clean fast. You do not need a lot to make this Seafood Salad. I use a large bowl to mix the fish and a small bowl to whisk the dressing. A sharp knife helps me cut celery and onion fast. I also keep a slotted spoon for lifting the seafood so I do not take extra liquid into the mix.
A few of my readers also love quick pasta salads when they need a change. If you want another quick salad, try my 20-minute Green Goddess Pasta Salad for a different flavor that still feels fresh.
Bringing It All Together
- Put the shrimp, crab meat, and scallops in a large bowl.
- Add the diced celery and red onion to the seafood.
- In a small bowl, whisk the mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the seafood mix.
- Stir gently until all pieces are coated.
- Taste and add more salt, pepper, or lemon if you like.
- Spoon the salad onto clean lettuce leaves to serve.
Making It Your Own (Swaps & Ideas)
I like to play with this salad to keep it new. You can swap mayo for Greek yogurt if you want a tangy and lighter bite. Try fresh herbs like dill or chives if you have them. I sometimes add a few chopped capers for a bright pop. If you like some sweet crunch, add diced apple or pear. If you want a different fruit note, try a salad with dried fruit and nuts like my take on that idea in the Apple Cranberry Carrot Salad. It will give you ideas on how fruit and crunch pair with creamy dressings.
You can change the seafood too. Use only shrimp and crab if scallops are hard to get. Use canned seafood when you need a quick fix. Just drain well and rinse to remove excess salt. For a spicy touch, mix in a small spoon of sriracha or chopped jalapeño. For a creamier dressing, add a bit more mayonnaise or a spoon of sour cream.
How We Love to Serve It
I often serve this Seafood Salad on wide lettuce leaves as finger food. It also works great on toasted bread for open-faced sandwiches. For a light supper, I pair it with a bowl of soup and a slice of warm bread. At summer picnics, I keep the seafood chilled on ice and let folks build their own bites.
If you want a plate that leans more savory and bold, try serving this with an Asian spin and pair it with flavors from my Asian Chicken Cranberry Salad for a full meal that mixes sweet, salty, and tangy notes. It makes a good contrast and gives people more to try.
A Few Tips For Success
Keep the seafood cold. I take the seafood from the fridge only when I am ready to mix. Cold seafood keeps its texture and tastes clean. Chop the celery and onion small so they do not overpower the shellfish. I always taste the dressing before I pour it in. A little lemon brightens the whole dish, so add it in small amounts and taste as you go.
If you use canned crab or shrimp, rinse and drain well. For the best texture, pat the seafood dry with paper towels. Use fresh lemon juice for the brightest flavor. If the salad seems dry, add a touch more mayo or a splash of olive oil. If you need more zip, add a small pinch of sugar to balance the acid.
Saving Some For Later
This Seafood Salad keeps well in the fridge for up to two days. I store it in an airtight container and press plastic wrap on top so it touches the salad. This helps cut down on air and keeps the seafood from drying. After two days the texture softens and the onion can become strong.
If you want to save for longer, keep the seafood plain and make the dressing separately. Store them in two containers in the fridge and mix them just before you serve. This keeps the seafood firm and fresh.
From My Kitchen to Yours
I hope this Seafood Salad finds a place in your week. It is easy, fresh, and full of simple flavor. I make it when I want a meal that feels special but does not take hours. Enjoy it with friends or keep it all to yourself on a quiet night.
Your Questions, Answered
How long does Seafood Salad keep in the fridge?
I keep Seafood Salad in an airtight jar for up to two days. After that, the seafood can lose texture and the onion gets strong.
Can I make Seafood Salad ahead of time for a party?
Yes. Make the seafood mix a few hours ahead and keep it cold. If you want the best texture, keep the dressing separate and stir it in just before serving.
Can I change the dressing in this Seafood Salad?
Yes. Swap mayonnaise for Greek yogurt for a lighter salad. Add herbs, a spoon of mustard, or a little hot sauce to change the flavor.
Print
Seafood Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and refreshing seafood salad made with shrimp, crab, and scallops, perfect for a light lunch or an impressive dish for guests.
Ingredients
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked crab meat
- 1 cup cooked scallops
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Put the shrimp, crab meat, and scallops in a large bowl.
- Add the diced celery and red onion to the seafood.
- In a small bowl, whisk the mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the seafood mix.
- Stir gently until all pieces are coated.
- Taste and add more salt, pepper, or lemon if you like.
- Spoon the salad onto clean lettuce leaves to serve.
Notes
For a lighter salad, swap mayonnaise for Greek yogurt. Keep the seafood cold while preparing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: seafood, salad, light lunch, quick meal, shrimp, crab, scallops