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Seafood Salad

I admit that I am ready for summer to be here. There is something about winter that just makes me want to hole up in my house and eat cake. But at the first sign of warmer weather and I’m dreaming of peaches, cold summer salads, bike rides, and eating alfresco. The fact that the temperature was up in the 70s in March didn’t help my itching for summer at all, in fact, it made it worse.

I also happened to take a trip to visit my parents, who have become snow-birds in recent years. My dad made a nice cold salad one night that had shrimp, imitation crab, red onion, and celery in it. It was fine. More to the point, it was lovely to have meals prepared for me so I was loathe to criticize, but, for me, it didn’t really hit the spot.

At the time I started tinkering with the recipe in my head and I came up with this. It was really good. And I mean really good. I may have eaten a bit more than I should have. That said, though, I feel the need to confess that I actually wanted to have calamari in it instead of the imitation crab, but I couldn’t find any at the grocery store. Next time I make this (and there will be a next time, probably soon) I think I’ll add in the calamari, prepped with the scallops. But this was the perfect teaser to get me ready for summer.


Seafood Salad


  • 1 lb shrimp pre-cooked, chopped
  • 1/2 lb bay scallops, broiled with salt & pepper, cooled
  • 1/2 lb imitation crab meat
  • 1 large tomato
  • 12 baby carrots
  • 1 tbsp small capers
  • 2 tbsp fresh chopped chives
  • 1 avocado, chopped
  • 4 cups spring mix greens, chopped
  • 1 tsp kosher salt
  • 5 grinds black pepper



  • 1/2 cup mayonnaise
  • 2 tsp fresh squeezed lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp balsamic vinegar


  • Defrost the shrimp and scallops.
  • Sprinkle the scallops with salt and pepper and drizzle just a tiny bit of olive oil on them.
  • Broil the scallops until they are no longer translucent, remove from the oven, and cool.
  • Remove the tails from the pre-cooked shrimp, and then chop roughly cutting each one into four or five segments.
  • Remove the imitation crab meat from the package and chop into pieces roughly the size of the shrimp.
  • Toss the shrimp, scallops, and imitation crab together in a bowl.
  • Add in the chopped tomatoes, carrots, capers, and chives.
  • Mix together the dressing in a bowl and toss the seafood and veggies in about 2/3 of the dressing, cover, and chill in the fridge until serving.
  • Right before serving add in the chopped avocado and chopped greens (adding more dressing if needed).
  • Serve immediately.

Preparation time: 20 minutes

Cooking time: 5 minutes

Number of servings: 4 as a starter; 2 as a main course