Mediterranean Seafood Salad (Creamy, Light & So Satisfying!)
This Mediterranean-style seafood salad is the kind of dish that feels indulgent yet nourishing at the same time. Tender shrimp and delicate calamari are gently cooked until perfectly soft, then combined with crisp vegetables and a light, creamy dressing made from Greek yogurt and extra-virgin olive oil. Inspired by coastal Mediterranean cuisine, this salad is fresh, protein-rich, and beautifully balanced—ideal for a light lunch, elegant mezze spread, or simple dinner that doesn’t feel heavy.
Ingredients (Serves 4)
For the Seafood
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300 g (10 oz) shrimp, peeled and deveined
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200 g (7 oz) calamari rings (or scallops)
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1 bay leaf
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1 lemon slice
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1 garlic clove, smashed
For the Salad
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1 cup cucumber, finely diced
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½ cup celery, finely chopped
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¼ cup red onion, very finely diced
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¼ cup fresh parsley or dill, chopped
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1 tbsp capers, rinsed (optional)
For the Creamy Dressing
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½ cup plain Greek yogurt (full-fat or low-fat)
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2 tbsp extra-virgin olive oil
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Juice of ½–1 lemon (to taste)
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1 tsp Dijon mustard
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Salt and black pepper, to taste
Instructions
1. Cook the Seafood
Bring a medium pot of water to a gentle boil. Add the bay leaf, lemon slice, and smashed garlic to lightly perfume the water. First, add the calamari and cook for just 1–2 minutes until tender—do not overcook or it will become rubbery. Next, add the shrimp and cook for 2–3 minutes, until pink and opaque. Drain immediately and let the seafood cool completely. Once cooled, chop into bite-size pieces.
2. Prepare the Vegetables
In a large mixing bowl, combine the diced cucumber, celery, red onion, fresh herbs, and capers. This mix adds crunch, freshness, and a classic Mediterranean flavor base.
3. Make the Dressing
In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy. Taste and adjust lemon or seasoning as needed.
4. Combine the Salad
Gently fold the cooled seafood into the vegetables. Add the dressing and mix carefully so the seafood stays tender and intact.
5. Chill & Serve
Cover and refrigerate for 20–30 minutes to allow the flavors to meld. Serve chilled for the best texture and taste.
Serving Ideas
Serve in crisp lettuce cups, spoon over toasted whole-grain bread, or add to a mezze platter with olives, hummus, and warm pita. Light, elegant, and incredibly satisfying—this seafood salad is Mediterranean simplicity at its best. 🌿