Best 4 Mixed Seafood Salad Recipes

Embark on a culinary journey to the depths of the ocean with our tantalizing Mixed Seafood Salad, a symphony of flavors that will transport you to the shores of paradise. Dive into a refreshing medley of succulent shrimp, tender calamari, and flaky white fish, all perfectly cooked to maintain their natural sweetness and texture. Let the briny essence of the sea mingle with a vibrant dressing of tangy lemon, aromatic herbs, and a hint of zesty spice, creating a harmonious balance that awakens your taste buds. This delectable salad is not only a feast for the palate but also a visual masterpiece, garnished with colorful bell peppers, crisp cucumbers, and a sprinkling of fresh parsley. It's a versatile dish that can be served as an appetizer, a light lunch, or a vibrant side dish to complement any main course. Prepare to be captivated by this culinary masterpiece as you explore our collection of Mixed Seafood Salad recipes, each offering a unique twist on this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MIXED-SEAFOOD SALAD

Grilled Mixed-Seafood Salad image

Whether it's dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 16

Ingredients

1/2 cup olive or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12 uncooked large shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely shredded
1 small bunch arugula, torn into bite-size pieces
1 can (14 oz) artichoke hearts, drained
1/2 small red onion, thinly sliced
12 cherry tomatoes
12 kalamata or pitted ripe olives

Steps:

In small bowl, mix all vinaigrette ingredients until well blended.
In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp.
Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.

Nutrition Facts : Calories 285, Carbohydrate 14 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

MIXED SEAFOOD NICOISE SALAD

Mixed Seafood Nicoise Salad image

I can't remember where I got this recipe, but it's a good one. This will really impress your friends for a summer time BBQ- takes some effort but so much of it can be done in advance and then you grill the seafood at the last minute. You can simplify this, too, by omitting some of the seafoods or any of the ingredients you aren't in the mood for. If you're not into Nicoise salads, the dressing alone is a recipe worth trying.

Provided by crispychick

Categories One Dish Meal

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 27

Ingredients

6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped (chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olive
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed

Steps:

Dressing:.
combine all ingredients in a jar with a tight fitting lid and shake until combined.
Must be done at least 6 hours in advance.
Let stand at room temperature.
Salad:.
Brush seafood with olive oil and season with salt and pepper.
Marinate red pepper and squash in a little salad dressing.
Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat.
Steam or boil green beans 5 minutes and toss in a little dressing.
Grill seafood and red pepper and squash.
Assembly:.
On a very large platter, place the potatoes in the center, surrounded by the green beans.
Surround this with the shredded lettuce.
Place the grilled seafood and vegetables atop the lettuce.
Arrange eggs, bacon, olives, cheese, and tomatoes on platter.
Place one anchovy fillet atop each half of egg.
Salt and pepper the entire dish and drizzle with the remaining dressing.
Let guests serve themselves from center of table.

GRILLED MIXED-SEAFOOD SALAD

Grilled Mixed-Seafood Salad image

Whether it's dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 16

Ingredients

1/2 cup olive or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12 uncooked large shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely shredded
1 small bunch arugula, torn into bite-size pieces
1 can (14 oz) artichoke hearts, drained
1/2 small red onion, thinly sliced
12 cherry tomatoes
12 kalamata or pitted ripe olives

Steps:

In small bowl, mix all vinaigrette ingredients until well blended.
In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp.
Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.

Nutrition Facts : Calories 285, Carbohydrate 14 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

MIXED SEAFOOD SALAD

Mixed Seafood Salad image

Provided by Guy Fieri

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 cups dry white wine
1 tablespoon whole black peppercorns
8 sprigs fresh thyme
4 bay leaves
4 sprigs fresh dill
2 serrano chiles, halved, seeded and deveined
2 lemons, quartered
1 bulb fresh fennel, cut into 1/8-inch slices
1 pound medium-large shrimp, peeled and deveined
1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cook's Note)
1 pound large sea scallops, halved
2 Meyer lemons, juice and zest of
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
1 teaspoon fresh ground black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted, chopped
1/2 cup sliced pepperoncini peppers
2 orange bell peppers, cheeks only, cut into 1/4-inch dice
4 cups baby arugula
1 cup crumbled feta
2 tablespoons capers, drained

Steps:

For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

Tips:

Choose the freshest seafood possible. This will ensure that your salad is flavorful and delicious.
Cook the seafood properly. Overcooked seafood is tough and chewy, so be careful not to overcook it.
Use a variety of seafood in your salad. This will add flavor and texture.
Don't be afraid to experiment with different ingredients. There are many different ways to make a mixed seafood salad, so feel free to personalize it to your own taste.
Serve your salad immediately. Seafood salad is best when it is fresh.

Conclusion:

A mixed seafood salad is a delicious and healthy meal that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste. With a little planning, you can create a seafood salad that is sure to impress your family and friends.