simple treats of the sea made delicious
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This delicious recipe is really easy to make. All you need is a pound bag of mixed seafood, some garnishes, and the makings of a tasty dressing. The seafood can be raw or cooked, and you can get various types of seafood. Shrimp, scallops and mussels is a popular mix, or you might get clams, imitation fish sticks, or conch.

Ensure the seafood is shelled and ready to be used. The salad is served dressed, so nobody wants to have to pick out their shrimp and have to shell it before returning it to the sticky dressing mixture. You can make this from scratch in about ten minutes but if you have time, let the mixture sit in the refrigerator for a couple of hours after combining the cooked seafood and dressing, so the flavors can blend. The difference this makes is slight but it is worth doing if you are making this ahead.

Serve the finished salad on a bed of baby salad leaves (one small package should be sufficient) or chop some iceberg or your favorite kind of lettuce. You could even serve this seafood salad recipe in martini glasses without any salad – served that way it will make eight portions and be great for an appetizer instead of an entrée.

Best Recipe Using Frozen Seafood
Summary: Seafood is mixed with a homemade Dijon dressing, and you will find the mustard, lemon and herb flavors really complement the seafood in this sensational salad recipe.
Cuisine: American
Recipe type: Salad
Serves: 4
Prep time: 
Total time: 
  • 1 lb bag frozen mixed seafood
  • Small package mixed baby salad leaves, to serve
  • Fresh basil sprigs, for garnish
  • Lemon slices, for garnish
For the Lemon Dijon Dressing:
  • ½ tablespoon Dijon mustard
  • Juice of a lemon
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh basil
  • Black pepper, to taste
  1. If you are using raw seafood, cook it in boiling water for a couple of minutes or until done.
  2. Drain and chill in the refrigerator while you prepare the dressing.
  3. If you are using cooked seafood, simply let it thaw overnight and drain off the water.
  4. Whisk the lemon Dijon dressing ingredients together.
  5. Toss the seafood with the dressing.
  6. Divide the salad leaves between 4 plates.
  7. Pile the seafood on top of the greens.
  8. Garnish with basil sprigs and lemon slices.

Photo Description:

Ideal for warm summer days, this colorful and flavorful seafood salad recipe is also quick to make and easy to put together, even for newbies in the kitchen. There is no shelling or chopping to do, and you do not have to prepare anything live. Instead you simply need to pick up a pound bag of frozen seafood from the grocery store and toss that with a simple homemade dressing. Serve the resulting salad with some bread or crackers, or simply by itself. Another idea is stretching this to eight servings and having it as an appetizer. This inspirational salad is a joy to prepare and a pleasure to eat.


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Christine Szalay-Kudra

Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.

Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.

Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.

Thanks for visiting,