Seafood Fiesta Salad with Tangy Mustard Dressing

Recipe Collection: Salads

Seafood Fiesta Salad with Tangy Mustard Dressing elevates your summer gatherings with a vibrant blend of shrimp, scallops, crabmeat, and tuna, all enveloped in a tangy mustard dressing. This pescatarian-friendly dish is perfect for cookouts and parties, offering a refreshing taste that can be tailored to your preferences.

With its bold flavors and crunchy textures, this salad is versatile enough to shine as a main course or a side dish. Perfect for picnics, barbecues, or family dinners, it pairs beautifully with crusty bread or a light white wine.

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Overview

This refreshing seafood salad is perfect for summer gatherings, offering a delightful mix of shrimp, scallops, crabmeat, and tuna, all tossed in a creamy mustard dressing. It's a versatile dish that can be customized to suit your taste, making it a family favorite for cookouts and parties.

Diet Type

Pescatarian

Allergies

Shellfish, Fish, Eggs

Cuisine

American

Serving Size: 30

Cooking Time: 17 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 1 Large onion, minced
• 1 Pound (lb) large shrimp, peeled
• 1 Pound (lb) scallops, drained
• 6 Ounces (oz) can crabmeat, drained
• 12 Ounces (oz) can water-packed tuna, drained
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Tablespoon (tbsp) seafood seasoning
• 1 Cup mayonnaise
• 2 Tablespoons (tbsp) yellow mustard
• 0.5 Teaspoons (tsp) garlic powder
• 1 Teaspoon (tsp) dried oregano
• 0.5 Teaspoons (tsp) ground turmeric
• 2 Tablespoons (tbsp) white sugar
• 1 Large green bell pepper, minced
• 2 Stalks celery, sliced
• 5 Hard-cooked eggs, diced
• 1 Hard-cooked egg, sliced
• 0.5 Teaspoons (tsp) paprika

Steps

1. Heat olive oil over medium heat in a large skillet. Add minced onions and cook until translucent, about 7 minutes.
2. Add shrimp, scallops, crabmeat, and tuna to the skillet. Cook until shrimp are pink and scallops are opaque, about 8 to 10 minutes. Season with salt, pepper, and seafood seasoning. Remove from heat.
3. In a large bowl, whisk together mayonnaise, mustard, garlic powder, oregano, turmeric, and sugar.
4. Mix in minced bell pepper, sliced celery, and diced eggs into the dressing.
5. Add the cooked seafood mixture to the bowl and toss until evenly combined.
6. Garnish with sliced egg and sprinkle with paprika.
7. Cover and refrigerate for 2 to 3 hours or overnight to let the flavors blend before serving.

Enjoy this zesty seafood salad as a cool and flavorful dish at your next gathering!