Seafood salads are an excellent option for individuals looking for a protein-rich supplement to their leafy greens while yet keeping a light and refreshing lunch. A delicious and refreshing culinary experience may be had with only a few slices of fish or a handful of prawns coupled with a light sauce. These are four delectable seafood salads that will have you wanting more:
- Shrimply Refreshing Salad
Ingredients:
- 1/2 kilogram large shrimp, peeled, deveined, and cooked
- 2 hard-boiled eggs, chopped
- 1 shredded carrot
- 1 cup chopped celery
- 3/4 cup mayonnaise
- 1/2 cup chopped onion
- Salt and ground black pepper, to taste
Place the cooked shrimp, chopped eggs, shredded carrot, chopped celery, and onion in a large salad bowl. Add mayonnaise and gently toss to ensure the ingredients are well mixed. Season with salt and pepper according to your preference. Cover the bowl and let it refrigerate for at least 30 minutes before serving.
- Fresh Lobsterrific Salad
Ingredients:
- 2 cups mixed salad greens
- 1 small tomato, sliced
- 1/2 small white onion, sliced
- 1/2 kilogram cooked lobster meat, sliced into bite-size pieces
- 1/4 cup melted butter
- 1/4 cup mayonnaise
- 1/8 teaspoon freshly ground black pepper
Combine the cooked lobster flesh and melted butter in a medium mixing basin. Season with freshly ground black pepper and stir in the mayonnaise. Refrigerate for 20 to 30 minutes, covered. Meanwhile, in a large salad bowl, combine the salad greens, sliced tomato, and onion. Toss gently with the cooled lobster mixture and serve.
- Curry and Cinnamon Tuna Salad
Ingredients:
- 1/4 kilogram water-packed tuna, drained and flaked
- 1 tablespoon sweet pickle relish
- 2 teaspoons fresh lemon juice
- 2 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- Salt, to taste
Combine the tuna, sweet pickle relish, lemon juice, mayonnaise, Dijon mustard, cinnamon, curry powder, black pepper, and salt in a bowl. Stir the ingredients until well combined. Cover the bowl and refrigerate for at least 1 hour before serving.
- Avocado and Salmon Salad Mix
Ingredients:
- 1 avocado, cored and halved
- 1 1/2 cups pink salmon (from a can), drained
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/4 cup mayonnaise
- 3/4 teaspoon dried dill
- 3/4 teaspoon lemon juice
- 3/4 teaspoon seasoned salt
In a mixing dish, combine the salmon, celery, onion, mayonnaise, and lemon juice. Divide the mixture in two and season with dried dill and seasoned salt. Spoon each piece onto one half of an avocado. Refrigerate the salad until ready to serve.
These scrumptious seafood salads are quick and simple to make, making them ideal for light but filling lunches. Enjoy the refreshing tastes and the delectable blend of fish and greens!