Seafood Salads

Aim to eat salmon (or other fatty fish) twice a week to maximize your heart-protective and brain-boosting benefits. Salmon is particularly rich in the omega-3 fatty acid DHA, which can slow plaque buildup in your arteries.

Sweet, smoky, spicy, and fresh – you can’t go wrong with this healthier take on taco salad.

Drew Curren, chef-partner of Elm Restaurant Group in Austin, cooks both the shrimp and the relish on a grill at his Texas restaurant. If the weather is mild enough for you to grill, live-fire cooking makes this dish even more delicious, adding a hint of smoky flavor. Roll the citrus between your palm and the cutting board before slicing and juicing—it crushes the pulp a little and makes it easier to extract juice. The 16-20 count for shrimp refers to how many shrimp make a pound, which is helpful since the designations “medium,” “large,” and “extra-large” can vary from market to market. A quality, fruity, and grassy olive oil is best here to bring a touch of velvety richness to the dressing.

White balsamic vinegar is slightly sweet; cider vinegar is tangier. Either will be delicious here. Canned salmon is an inexpensive, sustainable seafood option. Sub canned albacore tuna or 2 cooked salmon fillets.

Delight family and friends this holiday season with this alternative to deviled eggs. Tender crabmeat and fat-free yogurt make this a lighter option that won’t weight you down.

If you can’t get to the islands this year, bring them to your kitchen. Your family will be feeling the sunshine with fresh ingredients like lime juice, mango, and avocado.

Corn and crab are a popular combo for a good reason: They complement each other’s sweetness so well. Here, grilling the corn intensifies that sweet flavor, and a creamy dressing with the zing of lime brings it all together. You can make the crab and corn salad ahead; wait until you’re ready to serve before topping the lettuce with the crab mixture.

Shrimp is a healthy choice for this citrusy summer salad. Avocado is the perfect addition to this tropical dish.

Double up on protein with crispy prawns and chickpeas topped with a lemony pepper dressing.

The citrus vinaigrette blends well with the smoky salmon, sweet orange slices, and crisp spinach in this super fast, super healthy recipe.

Grill scallops and cucumber for tasty toppings on this summer salad. All scallops, whether farmed, diver-caught, or wild-caught, are great sustainable seafood options.

Shrimp star in this main-course salad full of colorful veggies and topped with a lemon juice vinaigrette.

This refreshing salad gets its flavor from an oil-free, boldly seasoned dressing. Thai basil has a purple hue on its stems and a licorice flavor.

Seafood is a great low-fat source of protein. Treat yourself to a cornucopia of under-the-sea flavors with this easy seafood salad.

Licorice and citrus notes highlight the sweetness of the scallops. Scallops cook quick – think of this recipe for a low-maintenance dinner.

More adventurous greens, such as napa cabbage and watercress, add crunch. Shrimp boosts levels of lean, low–saturated-fat protein and omega-3s, while sesame seeds offer the minerals iron, magnesium, and zinc.

Typical Cobb salads include chicken and hard-cooked eggs; this riff uses shrimp and corn.

Cumin and chipotle add a smoky, spicy flavor, balanced by the freshness of the cilantro and lime. Can’t handle the heat? Sub bell peppers for the chilies.

Jalapeño gives this tropical salad a real kick, while the papaya and the crab offer an interesting, savory-sweet combo. The mild dressing lets the ingredients take front stage—and the whole thing keeps well in a fridge, and can be taken to work the next day.

Fresh seafood taste great with citrusy herbs, like the lemongrass, in this recipe. Try serving this as an appetizer to an Asian entrée.

A beautiful and delicious starter, this Asian-influenced noodle dish offers a different interpretation of shrimp on the barbie.

This version of bread salad incorporates a healthy blend of shrimp and heirloom tomatoes for great taste and a filling entrée.

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette. Amp up your can of packed tuna by adding it to a bowl of greens and white beans rather than settling for another mayonnaise-based tuna salad.

Veggies, salmon, and orzo target healthy food groups in this yummy dinner idea.

Tuna is such a versatile fish that works great to add substance and taste to this Asian-style salad.

This sustainable fish salad thrives in balsamic and has a rich, peppery taste.

This twist on a favorite picnic side dish gains distinctive character from smoked trout and fresh herbs. Make it a few hours ahead, if you like. Serve with grilled pork or chicken.

With some of the same ingredients as a salade niçoise, this filling salad features smoked paprika for a richer flavor.

This sustainable, 30-minute meal is perfect for packed lunches.

This is truly a tasteful salad, engineered to balance many distinct tastes such as kalamata olives, capers, and arugula.

This recipe is so simple and tasty, there’s no reason not to try it.