Healthy Seafood Salad Recipes | EatingWell

Staff Picks

Mediterranean Tuna-Spinach Salad

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This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.

By Sara Haas, R.D.N., L.D.N.

Roasted Salmon & Butternut Squash Salad

The natural sweetness of the squash is amplified by a maple syrup-spiked dressing in this hearty salmon salad. Serve with crusty garlic bread and a glass of Beaujolais wine.

By EatingWell Test Kitchen

Crunchy Confetti Tuna Salad

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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.

By EatingWell Test Kitchen

Mason Jar Power Salad with Chickpeas & Tuna

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This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.

By Katie Webster

Creamy Shrimp Salad

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.

By Pam Lolley

Shrimp Ceviche

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Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.

By Emeril Lagasse

Shrimp Cobb Salad with Dijon Dressing

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We've replaced chicken with shrimp in this delicious and easy spin on the classic Cobb salad. This satisfying salad takes just 20 minutes to make, so it's perfect for weeknight dinners, but it's elegant enough to serve to guests.

By Carolyn Casner

Crab Louie Salad

At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

By Betsy Andrews

Mediterranean Tuna Antipasto Salad

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Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.

By EatingWell Test Kitchen

Salmon with Roasted Red Pepper Quinoa Salad

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This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week.

Summer Shrimp Salad

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Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.

By Nina Compton

Smoked Salmon Salad Nicoise

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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.

By EatingWell Test Kitchen

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Inspiration and Ideas

16 Easy Tuna Salads for a Budget-Friendly Lunch

These tuna salad recipes make a case for canned tuna being the most versatile ingredient in your pantry.

24 Shrimp Salad Recipes Perfect for Summer

These shrimp salad recipes highlight the seasonality of fresh seafood and produce. We combine shrimp with delicious ingredients like mango, avocado and lemon to create salads that are bright and flavorful. Recipes like Lemon Shrimp & Orzo Salad and Peppered Shrimp & Green Bean Salad are healthy, tasty and would be the perfect addition to any meal.

Greek Salad with Sardines

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Salmon Salad-Stuffed Avocado

Avocado & Shrimp Chopped Salad

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Vegetable & Tuna Pasta Salad

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.

All Healthy Seafood Salad Recipes

Sesame Tuna Salad

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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.

By EatingWell Test Kitchen

Green Goddess Salad

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This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs. Buttermilk and a dash of rice vinegar add tang.

By EatingWell Test Kitchen

Mediterranean Tuna Antipasto Salad for Two

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Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a bed of greens. It also works well stuffed into a pita for a sandwich. Give it some extra kick with a pinch of crushed red pepper or cayenne. Serve with olive bread.

By EatingWell Test Kitchen

Smoked Whitefish Salad

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

By Betsy Andrews

Salmon Salad Sandwich

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

By EatingWell Test Kitchen

Shrimp Salad-Stuffed Tomatoes

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Hollowed-out tomatoes were the secret to elegant lunches in the '50s--and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.

By EatingWell Test Kitchen

Tuscan-Style Tuna Salad

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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.

By EatingWell Test Kitchen

Baby Kale Breakfast Salad with Smoked Trout & Avocado

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Kale for breakfast? Oh yeah! Start your day off right with a breakfast salad recipe full of good-for-you greens and you'll knock out half of your daily veggie quota with the first meal of the day.

By EatingWell Test Kitchen

Shrimp & Avocado Salad

Peppery fresh radishes complement sweet shrimp and creamy avocado in this quick salad. Enjoy this healthy salad as a quick light dinner or for lunch.

By Pam Lolley

Pasta, Tuna & Roasted Pepper Salad

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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.

By Ruth Cousineau

Scallop Salad with Basil Vinaigrette

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.

By Diabetic Living Magazine

Iceberg Wedges with Shrimp and Blue Cheese Dressing

Wedges of crisp lettuce dressed up with grilled shrimp, crisp bacon, colorful tomatoes, sliced red onion and chunky blue cheese dressing-now that's a salad that satisfies!

By Diabetic Living Magazine

Salmon Couscous Salad

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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.

By Lauren Lastowka

Quick Lentil Salmon Salad

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In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery--ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they're a great choice for a fast weeknight dinner.

By EatingWell Test Kitchen

Salmon Salad

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Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.

By Stacy Fraser

Shrimp Caesar Salad

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This shrimp Caesar salad is a twist on the classic in more ways than one. Instead of drowning the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. And don't worry about the anchovies—they'll mellow in the dressing, giving it a rich taste that can't be duplicated.

By EatingWell Test Kitchen

Lemony Lentil Salad with Salmon

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Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

By EatingWell Test Kitchen

Salmon & Avocado Salad

Tender salmon tops a hearty salad of red cabbage, carrots and avocados tossed with a creamy dill vinaigrette in this quick, easy dinner.

By Jasmine Smith

Tuna Salad Crackers

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

By Diabetic Living Magazine

Tuna Salad Spread

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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.

By Lauren Lastowka

Shrimp Cobb Salad

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Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb Salad.

By EatingWell Test Kitchen

Zesty Shrimp & Black Bean Salad

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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.

By EatingWell Test Kitchen

Salmon Panzanella

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This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.

By EatingWell Test Kitchen

Tuna Salad-Stuffed Tomatoes with Arugula

The tuna in this great-looking stuffed tomato recipe isn't your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad.

By EatingWell Test Kitchen

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