Seafood Salad

Seafood Salad
  • Cook Time
  • Prep Time
  • 8Servings


  • Juice of 4 lemons
  • 4 ribs celery from the heart, 1 halved lengthwise, the rest finely chopped
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 pounds squid, cut into thin rings
  • 1/2 cup olive oil
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and black pepper
  • 1 pint grape tomatoes
  • 1/2 teaspoon crushed red pepper
  • Mixed greens, for serving


Add the juice of 1 lemon and the halved celery rib to a large pot of water and bring to a boil. Add the shrimp and squid and return to a boil; cook for 2 minutes. Discard the celery. Drain the seafood and let cool in a bowl set inside a larger bowl of ice.

In a bowl, whisk together the olive oil, garlic, basil and parsley. Add salt and black pepper to taste. In a large bowl, combine the chopped celery, tomatoes, juice of 3 lemons and the crushed red pepper. Add the cooled seafood and the dressing and toss to coat; marinate for 1 hour. Serve over the greens.