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Easy Seafood Salad

Easy Seafood Salad combines shrimp, mussels, calamari, and baby squid with a bright lemon herb dressing.
This refreshing Mediterranean-inspired seafood salad is ready in about one hour.
Perfect for appetizers, light lunches, or elegant dinners.

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Prep Time 20 minutes
Course Salad
Cuisine Mediterranean

Ingredients
  

For the Poaching Liquid

  • 8 cups water
  • 2 lemons sliced
  • 1 teaspoon chili flakes
  • 3 garlic cloves sliced
  • 2 teaspoons salt

For the Seafood

  • 1 pound 500 g shrimp, peeled and deveined
  • 1 pound 500 g mussels, cleaned and debearded
  • ½ pound 250 g calamari and baby squid, cleaned
  • ½ cup celery finely chopped
  • ½ red onion finely chopped

For the Lemon Herb Dressing

  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper

Instructions
 

  • In a large pot, combine the water, sliced lemons, chili flakes, garlic, and salt.
  • Bring the poaching liquid to a gentle boil over medium-high heat.
  • Add the calamari and baby squid, cooking for 1–2 minutes until just tender.
  • Remove the calamari with a slotted spoon and transfer it to a large mixing bowl.
  • Add the shrimp and mussels to the hot poaching liquid.
  • Turn off the heat, cover the pot, and allow the seafood to poach for 4–5 minutes, or until the shrimp are pink and the mussels have opened.
  • Remove the shrimp and mussels with a slotted spoon and add them to the bowl with the calamari. Discard any mussels that do not open.
  • In a separate bowl, whisk together the olive oil, lemon juice, salt, oregano, and black pepper until well combined.
  • Pour the dressing over the seafood.
  • Add the chopped celery and red onion.
  • Gently toss everything together until evenly coated.
  • Cover and refrigerate the Easy Seafood Salad for at least 30 minutes to allow the flavors to develop.
  • Serve chilled or slightly cool with fresh lemon wedges and chopped parsley if desired.

Notes

  • Scallops or cooked crab meat can be added for extra variety.
  • Fresh oregano may be substituted for dried oregano.
  • This salad tastes even better after chilling for a few hours.
  • Garnish with extra lemon slices and fresh parsley before serving