Seafood Salad

About this recipe

Delicious for a first course, even better as a casual lunch with fresh bread. Note: if your shrimps and scallops are huge, chop a bit before adding to bowl.



  • ½ lb. shrimp,
  • ½ lb. scallops,
  • ½ lb. squid rings.

Drain, cool, put into a bowl, and add:

  • 1 small carrot (diced),
  • 1 stalk celery (diced),
  • 1 bunch green onions (chopped),
  • 6 tbsp. chopped fresh parsley,
  • 4 tbsp. good olive oil,
  • 2-3 tbsp. fresh lemon juice,
  • ½ tsp. salt and ½ tsp. black pepper.

Mix well and refrigerate for at least one hour.

Taste before serving—you might need a little more lemon juice and a touch of salt.                                                 


  • Don’t use vinegar.
  • You can leave in fridge for up to two days. 
    Yes, you can start with pre-cooked seafood (e.g., shrimp). 

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