Cocktail Seafood Salad

A glass bowl of seafood salad garnished with a parsley leaf and dollop of red sauce on top, served on a bed of fresh lettuce.

This Seafood Salad is a fresh and cold seafood appetizer that just screams summer! It has three different kinds of fish and plenty of veggies and spices.

Prep Time15

Chill Time8

Total Time8 15

Servings:

Calories: 129kcal

Author: Karin and Ken

Ingredients

1 can (3.7 oz) small or medium sized cocktail shrimp drained and rinsed
1 can (7.5 oz) salmon drained
1 can (4.2 oz) crab meat drained
1 medium stalk celery diced
2 stalks green onion green part only, diced
3 leaves lettuce whole or shredded
½ teaspoon dried parsley flakes
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon pepper
¼-1/3 cup cocktail sauce 1-2 tablespoons per serving
3 lemon wedges 1 per serving, if desired
3 sprigs fresh curly parsley

Instructions

Gently combine drained canned salmon (use a quality brand that has a nice color) well-drained crab meat (preferably with legs and other good parts of the crab) and drained small or medium sized cocktail shrimp in a bowl.
Add finely diced celery, chopped green onion (green part only) and dried parsley flakes, onion powder, garlic powder (optional) and pepper.
Cover and set in fridge overnight to chill or at least 4 hours, to allow flavors to blend together.
Serve in 3 small dessert size bowls. Lay a lettuce leaf (or shredded lettuce) on the bottom of each dish.
Top with the seafood. Add 1-2 tablespoons of seafood cocktail sauce on top. Garnish each with a sprig of fresh curly parsley and serve with lemon wedges.

Video

Notes

Try other seafood: Squid and scallops are great additions to this seafood salad.
Use fresh herbs: To make this dish feel extra fresh and of restaurant quality, add fresh herbs such as chopped parsley, dill, or cilantro.
Don’t over season the salad: This recipe for seafood salad is meant to be light and fresh. Too many spices will overpower the natural flavor of the fish.

Nutrition