Best 4 Seafood Chopped Salad Recipes

Seafood chopped salad is a light and refreshing dish that is perfect for a summer meal. It's also a great way to use up leftover seafood. This seafood chopped salad recipe is made with shrimp, crab, and tuna, but you can use any type of seafood you like. The salad is also packed with vegetables, including celery, cucumber, red onion, and tomatoes. The dressing is a simple vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and honey. This seafood chopped salad is sure to be a hit at your next party or potluck.

There are three additional recipes included in the article:

**Crab and Avocado Salad**: This salad is a delicious and easy way to enjoy crab. It's made with fresh crab meat, avocado, celery, red onion, and a simple dressing.

**Tuna Salad with Grapes and Walnuts**: This tuna salad is a classic dish that is always a crowd-pleaser. It's made with tuna, grapes, walnuts, celery, and a mayonnaise-based dressing.

**Shrimp and Mango Salad**: This salad is a tropical twist on the classic shrimp salad. It's made with shrimp, mango, red onion, cilantro, and a lime-based dressing.

All of these seafood chopped salads are easy to make and perfect for a light and refreshing meal.

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

CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP

California-Style Chopped Salad with Shrimp image

Provided by Giada De Laurentiis

Categories appetizer

Time 24m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 head romaine lettuce, trimmed and halved lengthwise
1 ear corn, husk and silk removed
2 zucchini, halved lengthwise
6 colossal or 12 extra-large shrimp, peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 head butter lettuce, torn
2 medium tomatoes, chopped into 1/2-inch pieces
1 avocado, halved, pitted, peeled and diced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)

Steps:

For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

This light and healthy shrimp salad is made with poached shrimp, fresh herbs, avocado, Romaine lettuce, plenty of veggies, and the best lemon vinaigrette. Easy and delicious.

Provided by Kristen McCaffrey

Categories Dinner Lunch Salad

Time 20m

Yield 4

Number Of Ingredients 20

Ingredients

1 lb shrimp
4 cups water
2 tbsp Old Bay seasoning
1 lemon, halved
6 cups romaine lettuce, chopped
1 avocado, chopped
1 carrot, chopped
2 radishes, chopped
1/4 red onion, chopped
1/4 cup basil, chopped
1/4 cup mint, chopped
1/4 cup parsley, chopped
2 tbsp dill, chopped
2 tbsp chives, chopped
3 tbsp olive oil
2 tbsp lemon juice
1/2 tsp lemon zest
1 tsp sugar (leave out for low carb/Paleo/Whole30)
1/2 tsp Dijon mustard
Salt and pepper

Steps:

Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
Prepare all the vegetables and toss together.
Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g

EASY SEAFOOD SALAD

Easy Seafood Salad image

This easy seafood salad was inspired by a dish I had in the Bahamas that featured conch. I substituted crab and shrimp and like it even more! -Cindy Heyd, Edmond, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium orange
1 medium lemon
1 medium lime
1/2 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
2 tablespoons finely chopped sweet onion
2 tablespoons finely chopped sweet red pepper
Shredded lettuce
Assorted crackers

Steps:

Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.

Nutrition Facts : Calories 128 calories, Fat 2g fat (0 saturated fat), Cholesterol 141mg cholesterol, Sodium 309mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

SEAFOOD CHOPPED SALAD

Seafood chopped salad image

Super easy yet impressive looking salad. Good for company or to have as a meal when it's too hot to cook. Recipe came from the back of a box of croutons.

Provided by Hey Jude

Categories Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce
1/2 head romaine lettuce
1 bunch watercress leaf
2 tablespoons snipped chives or 2 tablespoons green onion tops
2 tomatoes, diced
6 slices bacon, cooked crisp,crumbled
1 avocado, diced
3 hard-boiled eggs, diced
1 1/2 cups cooked shelled and deveined small shrimp
1/2 cup blue cheese, crumbled
1/2 cup seasoned croutons
1/2 cup vinaigrette dressing

Steps:

Coarsely chop salad greens and place in a large salad bowl; add watercress and chives and toss.
Arrange tomatoes, bacon, avocado, eggs and shrimp in separate rows on top of lettuce.
Sprinkle with blue cheese and croutons.
Serve dressing on the side.

Tips:

Use fresh, high-quality seafood. This will make all the difference in the flavor of your salad.
Choose a variety of seafood. This will add flavor and texture to your salad.
Chop the seafood into small pieces. This will make it easier to eat and will help the flavors to meld together.
Use a light and flavorful dressing. A simple vinaigrette or lemon-herb dressing is a good choice.
Add some fresh vegetables and herbs to your salad. This will add color, crunch, and flavor.
Serve your salad immediately. Seafood salad is best enjoyed fresh.

Conclusion:

Seafood chopped salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste. With its combination of fresh seafood, vegetables, and herbs, seafood chopped salad is a healthy and flavorful meal that you will love.

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