Seafood Salad Recipe

Ingredients:

• 1 lb (450g) cooked shrimp, peeled and deveined
• 1/2 lb (225g) cooked crab meat (or imitation crab)
• 1/2 lb (225g) cooked scallops (optional)
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1 bell pepper (any color), chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill (optional), chopped

For the dressing:

• 1/4 cup olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup (optional, for sweetness)
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano (optional)

Instructions:

1. Prepare the Seafood:
   • If using shrimp, crab, and/or scallops, ensure they are pre-cooked and cut into bite-sized pieces if needed. If you’re using canned or frozen seafood, make sure it’s thawed and drained properly.
2. Prepare the Vegetables:
   • Slice the cucumber, red onion, and bell pepper. Halve the cherry tomatoes.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), garlic powder, oregano, salt, and pepper until well combined.
4. Assemble the Salad:
   • In a large bowl, combine the shrimp, crab, scallops, cucumber, bell pepper, red onion, and cherry tomatoes. Add the fresh parsley (and dill, if using) and toss gently to combine.
5. Add the Dressing:
   • Pour the dressing over the seafood mixture and toss everything to coat evenly.
6. Chill & Serve:
   • For best flavor, cover and refrigerate the salad for at least 30 minutes before serving.

This seafood salad pairs wonderfully with a light lemon vinaigrette or as a side dish to any meal. Enjoy!