Seafood Salad

5 from 1 vote

Seafood salad is a flavorful dish made with shrimp, mussels, crab, veggies, and pasta, all tossed in a rich, creamy dressing. Perfect for lunch or dinner!

Prep Time5

Cook Time5

Total Time10

Course: Salad

Cuisine: American

Servings: Servings

Calories: 270kcal

Author: Radwa

Equipment

Ingredients

350 g pasta, I use elbow
400 g shrimp, peeled
250 g mussels, pre-cooked
¼ cup lump crab meat
2 large bell peppers, chopped into bite-sized pieces
1 small red onion, chopped into bite-sized pieces
2 tablespoon dill, finely chopped
2 tablespoon chives, finely chopped

For The Dressing

½ cup mayonnaise
½ cup sour cream
1 tablespoon wholegrain mustard
⅓ cup pickled cucumber, chopped into small chunks
1 tsp pickle juice
1 teaspoon apple cider vinegar
¼ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper

Instructions

Cook the pasta: Bring a large pot of water to a boil, then cook the pasta according to the package instructions until al dente. Drain well and set aside to cool completely.
Cook the shrimp: Melt butter in a frying pan over medium-high heat. Add the shrimp and cook for about 1-2 minutes per side, or until they turn orange. To save time, you can use pre-cooked shrimp.
Prepare the mussels: Remove the mussels from their shells and set aside.
Chop the veggies and fresh herbs: Wash and chop the bell pepper and onion into bite-sized pieces for easy eating. Finely chop the dill and chives.
Make the dressing: In a small bowl, mix mayonnaise, sour cream, wholegrain mustard, chopped pickled cucumber, pickle juice and apple cider vinegar.
Assemble the seafood salad: In a large serving bowl, add the cooked pasta, shrimp, mussels, chopped veggies, herbs and the dressing, mix well until combined.
Chill: Put the salad in the fridge for 30 minutes to allow all the flavors to come together. Prefer it warm? Skip the chilling time and serve it right away!

Notes

Keep leftovers in an airtight container in the fridge for 3-4 days.

Nutrition