Seafood Salad - 15 Recipes

A variety of seafood salads should be paid attention to everyone who follows their menu and tries to eat properly. Such appetizers with the addition of vegetables and herbs are hearty, but at the same time low-calorie. For a festive table, it is better to choose more complex, compound options, for example, a puff salad with caviar or the favorite Caesar with shrimp.

Seafood salad

Ingredients:

• 20 g of grated Parmesan;
• 1 pod of sweet pepper;
• 100 g of mussels, shrimp, squid and small octopus;
• 150 g of cherry;
• olive oil;
• salt;
• 1 clove of garlic;
• 1 tbsp. l lime / lemon juice;
• fresh basil;
• 50 g asparagus (fresh);
• a mixture of peppers.

Cooking:

1. Rinse the squid shrimps, rinse with hot water and clean. After that, grind and grill. You can use a grill pan with a little olive oil.
2. Blanch small octopuses and mussels for 1 - 1.5 minutes.
3. Cut pepper into strips and grill as well. Fry coarsely chopped tomatoes with it.
4. Dip asparagus in boiling water for 3 minutes.
5. For dressing, combine the remaining oil, lime / lemon juice, garlic paste, chopped basil and Parmesan.
6. Mix all prepared ingredients. Salt and pepper.

Pour dressing with dressing and serve warm seafood salad to the table immediately until it has cooled.

With the addition of Beijing cabbage

Ingredients:

• 100 g Beijing;
• 2 pre-cooked chicken eggs;
• 1 fresh cucumber;
• 3 tbsp. l sour cream of medium fat content;
• 150 g of pickled sea cocktail;
• salt and ground black pepper as desired.

Cooking:

1. Finely chop the Pekingka, knead it with your hands and pour it into the salad bowl.
2. Drain the marinade from the seafood. If necessary, cut them and send to Chinese cabbage.
3. Pour slices of fresh cucumber and coarsely chopped eggs there.
4. The resulting salad with the addition of Beijing cabbage is most delicious seasoned with sour cream, supplemented with salt and ground pepper, if desired.

You can take a dairy product to taste light or greasy.

Arugula appetizer

Ingredients:

• 30 g peeled pine nuts;
• 5 g Dijon mustard;
• 150 g of arugula;
• 150 g of cherry tomatoes;
• 250 g large fresh tiger prawns;
• 1 garlic clove;
• 1 tbsp. l balsamic vinegar;
• half lime;
• 1 tsp bee honey;
• 2 slices of ripe orange;
• 6 dessert spoons of olive oil;
• 40 g finely grated Parmesan.

Cooking:

1. Rinse and dry the arugula immediately. If desired, coarse hand tear. Pour into a large bowl.
2. To greens send halves of cherry and the whole Parmesan.
3. Peel the shrimp with scissors. Remove esophagus, shells, tails and heads. Pour the remaining pulp with a mixture of olive oil (2 tbsp.) And mashed garlic. Leave for a quarter of an hour.
4. For the sauce, combine honey, juice from lime and orange slices, salt, mustard, pepper and half the remaining oil. If the bee product is sugared, it must be melted in a water bath.
5. Fry the pickled shrimp in the remaining oil and put them on the tomatoes and herbs.
6. Pour pine nuts and Parmesan from above. Add salad and mix well.

Pour balsamic salad with arugula and immediately take a sample.

Avocado and Seafood Salad

Ingredients:

• 2 pcs. large ripe avocado fruits;
• 400 g of boiled peeled small shrimp;
• 3 tbsp. l tartar sauce;
• 3 to 4 feathers of green onions;
• 1 tbsp. l lime juice;
• pepper and salt.

Cooking:

1. Cut each avocado fruit into 2 equal parts, take out the stone and remove all the flesh with a spoon.
2. Cut the extracted part of the fruit into small pieces (approximately equal in size to shrimp).
3. Combine avocado with seafood, salt and pepper.
4. Add to the appetizer Tartar, chopped onions and lime juice. Stir the ingredients.

Put the salad with avocado and seafood in the “boats” that were obtained in the first step. Decorate to your liking.

Classic Caesar with Shrimp

Ingredients:

• 6 handfuls of any leaf lettuce (it is best to take an Iceberg or Romen);
• 2/3 cup grated Parmesan;
• 12 king prawns;
• 8 - 9 pcs. Cherry
• fresh ciabatta;
• dry garlic;
• 5 - 6 tbsp. l classic dressing for Caesar;
• vegetable oil and salt.

Cooking:

1. Cut the ciabatta into large long crackers, sprinkle with dry garlic, salt and pour over vegetable oil. Place on a baking sheet and bake until golden brown.
2. Fry the peeled shrimps on both sides in heated oil and sprinkle them with dry garlic.
3. Tear lettuce leaves and pour onto a dish. Pour a portion of the dressing and sprinkle with a small amount of cheese.
4. Add tomato slices and cooled shrimp.
5. Pour the rest of Parmesan and pour the remaining dressing.

Garnish the appetizer with crackers and serve immediately.

For lack of ciabatta, you can use home-made crackers from any bread or buy a small pack of ready-made in the store.

With seaweed and crab sticks

Ingredients:

• 250 g pickled seaweed;
• 2 pinch of granulated sugar;
• 3 dessert spoons of classic soy sauce
• 250 g of chilled crab sticks;
• vegetable oil;
• ½ onion.

Cooking:

1. Cut the onion into half rings, scald with boiling water and squeeze out after a couple of minutes. This will relieve the vegetable from bitterness.
2. Mix the prepared onions with seaweed.
3. Add small slices of crab sticks to the salad base and add sugar.
4. Mix the components, season them with a mixture of soy sauce and vegetable oil (1 tbsp. L.).

Cool the appetizer and take a sample.

Seafood Cocktail Salad

Ingredients:

• 250 g of sea cocktail in oil;
• 5 pre-cooked eggs;
• 1 can of canned corn;
• 100 g finely grated hard cheese;
• 2 fresh cucumbers;
• 1 onion head;
• fresh herbs and salt;
• classic mayonnaise.

Cooking:

1. Pour onion cubes into a mug and pour boiling water. Squeeze them and transfer to a salad bowl.
2. Grind half of one cucumber with a vegetable slicer into thin long plates. Cut the remaining parts into cubes. Also chop boiled eggs.
3. Throw the sea cocktail into a colander, rid it of excess oil. Chop the seafood. Leave a few whole.
4. Mix foods, add corn without marinade and cheese.
5. Season the appetizer with mayonnaise and salt.

Garnish a seafood cocktail salad with greens, the remaining cucumber slices (rolled up), and whole shrimps or small octopuses.

Lenten appetizer with squid

Ingredients:

• 5-6 boiled potatoes;
• 2 carcasses of squid;
• 1 can of green peas (canned food);
• 2 fresh cucumbers;
• 1 onion;
• lean mayonnaise and salt;
• 2 boiled carrots.

Cooking:

1. Dip the prepared carcasses of seafood in boiling water. Cook for 3 to 4 minutes. Cool and cut into cubes. If squids are accidentally digested, do not remove them from the water, but continue cooking for another 40 minutes. After this time, the meat will become soft again.
2. Also chop boiled root vegetables and raw onions.
3. Mix foods, salt and season with lean mayonnaise.

The resulting salad will be a lean version of everyone's favorite Olivier.

With pear and shrimp

Ingredients:

• 12 - 14 pcs. king prawns;
• 1 grapefruit
• 1 tsp honey;
• 2 ripe sweet pears;
• 1 lime;
• 1 tbsp. l olive oil;
• fine salt;
• dill;
• 1 tbsp. l cashew nuts;
• allspice.

Cooking:

1. Fry the peeled shrimp on each side in a pan with hot oil. It will be enough to cook them for 4 to 5 minutes.
2. Wash and dry the pears. Cut them into thin slices together with the skin.
3. Peel the grapefruit and divide into slices. Carefully remove a thick film from each.
4. Squeeze juice out of lime. Add to it honey, olive oil, salt and allspice. Beat sauce at high speed blender.
5. Slide cooled seafood on a dish with a slide. Spread pear and grapefruit slices nearby.

Pour the dressing with dressing. Garnish with dill and cashew.

Original eel and crayfish salad

Ingredients:

• 200 g of boiled crayfish meat;
• 250 - 350 g smoked eel;
• 2 fresh, solid cucumbers;
• 4 to 5 small boiled eggs;
• 1 tbsp. classic mayonnaise;
• 3 boiled potatoes;
• dill and salt.

It is best to boil crayfish with dill and sweet and sour apples cut in half.

Cooking:

1. Smoked eel cut into rhombuses or cubes.
2. Cool the potato, peel and chop finely. Also chop eggs and fresh cucumbers.
3. Mix all the ingredients. Add boiled crayfish meat and chopped dill to them.

Salt the salad and season with classic mayonnaise. Instead of the last, you can use any other your favorite sauce.

"Sea pearl" for the holiday

Ingredients:

• 2 thin pita bread;
• ½ kilo crab sticks;
• 100 g of boiled rice;
• 100 g of chopped cheese;
• 5 boiled eggs;
• 150 g canned corn grains;
• bunch of lettuce leaves;
• salt, french herbs, mayonnaise.

More materials:pearl salad recipe

Cooking:

1. Cut the pita bread into squares and put in muffin tins. Dry them in the oven so that they turn into original deep tartlets.
2. Grind crab sticks with a blender. Add boiled egg cubes and corn. Add cooled rice to the salad.
3. Fill the mixture with mayonnaise with salt and French herbs. Stir the salad and mold large even balls out of it.
4. In each cooled tartlet of pita bread put a half of salad leaf, and on top lower the ball formed from the snack.

Sprinkle the whole structure with grated cheese and send the “baskets” to cool.

Snack with vegetables

Ingredients:

• 350 g of sea cocktail;
• 1 pod of sweet yellow pepper;
• 1/3 of the purple bulb;
• 40 g butter;
• a bunch of fresh parsley;
• olive oil;
• salt;
• 2 tomatoes;
• 2 tsp lime juice.

Cooking:

1. In preheated butter, fry a seafood cocktail. It is enough to cook it for 3 - 3.5 minutes. If you hold the sea cocktail on the stove, its components will become tough. In the process of frying, you do not need to cover the seafood with a lid.
2. Cut the onion into arbitrary pieces and pour over boiling water.
3. Cut the remaining vegetables into long, broad strips.
4. Finely chop the parsley.
5. Mix the products in a common bowl.

Season the treat with a mixture of lime juice, oil and salt.

Sea salad with squid and shrimp

Ingredients:

• 2 carcasses of squid;
• 250 g of small boiled-frozen shrimp;
• 2 pre-cooked eggs;
• 3 potatoes;
• 150 g of red caviar;
• classic mayonnaise and salt.

Cooking:

1. Boil potatoes in a peel until soft. Peel and chop in very small cubes.
2. Prawn for 3 minutes with boiling water and put on a colander. If desired, they can be cut.
3. Eggs are divided into components. Chop the squirrels into cubes, and crush the yolks with your hands.
4. Boil squids without films in salt water. Cut cooled seafood into long strips.
5. Lay out the appetizer in layers: potatoes with mayonnaise and salt, squid with the same sauce, shrimp, protein with salted mayonnaise and, finally, yolks.

It remains only to decorate the appetizer with red caviar. Optionally, you can repeat all layers several times.

A simple option with mussels

Ingredients:

• 6 sheets of fresh salad;
• 1 can of mussels in oil;
• salt and ground black pepper;
• 150 g of grated semi-hard cheese.

Cooking:

1. Rinse lettuce leaves, shake off excess moisture from them and chop with a sharp knife in any order or just tear with your hands.
2. In a high bowl, combine greens with clams and sprinkle with cheese.
3. Mix the mussel oil with pepper and salt.

Pour the resulting salad into the resulting dressing and let it brew for a couple of hours. After that, the snack can be served at the table.

Shrimp Iceberg Salad

Ingredients:

• 100 g of small shrimp;
• 100 g of slightly salted salmon;
• 2 boiled chicken eggs;
• 50 g of grated cheese;
• 1 tbsp. l classic mayonnaise and salt.

Cooking:

1. Pour grated eggs into the portioned bowls with the first layers and grease them with salted mayonnaise.
2. Top with cheese and diced red fish.
3. Cook the shrimp until tender and chop. Pour them on salmon and coat with mayonnaise.

Decorate the appetizer with fresh herbs.

A variety of seafood is suitable for a salad. You can add shrimp, squid, crab sticks or assorted "marine reptiles" to it. To speed up the process of preparing snacks, you should immediately pickle or boiled ingredients. However, seafood is so quickly prepared, because they can be taken simply chilled.