Healthy Seafood Salad Recipes

The fresh, tangy elements of a Greek salad--tomato, cucumber, feta, olives and lemony vinaigrette--pair well with rich-tasting sardines. Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you're lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.

The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.

This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you're looking for an environmentally sustainable canned tuna option, check the label--tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium's Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

In this shrimp potato salad, lemon adds brightness while chopped kale adds color and nutrients.

This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.

Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.

Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.

This easy salad is great for using up any small amounts of leftover canned foods and produce you have on hand.

This healthy twist on tuna salad uses avocado and Greek yogurt in place of mayonnaise. Serve it on cucumber slices, butter lettuce leaves or whole-grain crackers.

A bright mayonnaise dressing with lemon and Old Bay seasoning marries the flavors of shrimp, celery and scallions. Serve this easy shrimp salad over Bibb lettuce or a spring mix.

A fun twist on a tuna salad sandwich. This Tuna Salad & Crackers recipe uses wheat crackers instead of bread!

The herb-infused dressing in this healthy tuna salad recipe calls for equal parts Greek yogurt and low-fat mayo to keep it light. Lots of fresh veggies, including bell pepper, carrot, radishes and celery, also give boosts of flavor, color and nutrients. Serve on lettuce leaves, over a green salad or as an open-face sandwich on whole-grain toast.

Lemony seared scallops and a walnut vinaigrette top this healthy dinner salad. When shopping for scallops, avoid those treated with sodium tripolyphosphate (STP); it can make them mushy and the scallops won't brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

The secret to this delicious pasta salad is a creamy low-fat dressing made with bottled roasted red peppers. If you have cooked chicken on hand, you can substitute it for the tuna.

This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.

If mixed salads fail to fill you up, try this hearty Greek salmon salad recipe, which calls for bulking up a traditional bed of mixed greens with roasted vegetables and protein-rich salmon. Leftovers make it a breeze to put together this delicious Mediterranean salad. Here we suggest two recipes you could meal-prep ahead of time--Lemon-Roasted Mixed Vegetables and Sweet & Spicy Roasted Salmon--but you can use whatever roasted veggies you have on hand and pick up a precooked salmon fillet from the deli counter at your grocery store. This healthy salad would also be good with chicken. Serve it for an easy dinner or pack it up for lunch.

Salmon salad served on tangy pumpernickel bread makes for an easy dinner--a double batch will give you lunch the next day.

This low-carb meal-prep version of the classic composed salad comes together in about 10 minutes thanks to a handful of shortcut ingredients, like pretrimmed green beans and prepared olive tapenade. With a whopping 41 grams of protein per serving, these bowls will keep hunger at bay all afternoon. To switch things up, feel free to swap in canned tuna or leftover roasted salmon for the shrimp. We love going to Trader Joe's for fast shortcut ingredients--see Tip (below) for our product recommendations.

Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.

Enjoy sweet, juicy strawberries paired with nutrient-dense mushrooms and tangy tuna salad. This is the ultimate salad to keep you feeling full. It boasts 20 grams of protein and 10.5 grams of fiber -- both nutrients known to satiate hunger.

A nice option for a light lunch, these seared scallops are served with a fresh tomato, cucumber, and corn salad, and drizzled with a tasty basil vinaigrette.

This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red-wine vinaigrette, this quick salad makes just one serving but is easy to double or triple. Look for precooked beets with other prepared vegetables in the produce department.

This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes.

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.