13 Summer Seafood Salad Recipes That Work For Lunch, Dinner, Or Beach Days

Summer seafood salad recipes are the perfect way to celebrate the season’s freshest flavors while keeping meals light, satisfying, and refreshingly simple. Whether you’re enjoying a leisurely lunch on the patio, planning an alfresco dinner with friends, or packing a cooler for a sunny beach day, seafood salads offer the ideal balance of protein, crisp veggies, and zesty dressings to keep you energized and cool. From shrimp and crab to scallops and smoked salmon, seafood shines in chilled dishes that are as vibrant as they are delicious.

This handpicked collection of 13 summer seafood salad recipes brings together a variety of textures, ingredients, and international influences to keep your taste buds excited all season long. You’ll find Mediterranean-style salads tossed with olives and herbs, citrusy ceviches perfect for hot afternoons, and creamy classics that never go out of style. Each recipe is designed to be easy to prepare, often in advance, so you can spend less time in the kitchen and more time soaking up the sunshine.

These salads aren’t just light—they’re satisfying enough to serve as complete meals, packed with protein, fiber, and those bright, tangy flavors that scream summer. Whether served chilled straight from the fridge or slightly warmed for a heartier feel, they’re versatile enough to work as an elegant lunch, a laid-back dinner, or a fuss-free option on your next coastal getaway.

So if you’re ready to mix things up from your usual summer fare, dive into these refreshing seafood creations that will keep your menu fresh, fun, and full of seasonal goodness.

Citrus Prawn and Spinach Salad

This Citrus Prawn and Spinach Salad is a refreshing blend of flavors that’s perfect for summer. The sweetness of the prawns pairs beautifully with zesty citrus, making each bite a delightful treat. Plus, it’s quick and easy to whip up, making it a great option for lunch, dinner, or a beach day!

The combination of tender spinach, juicy oranges, and crunchy almonds adds both nutrition and texture. It’s a light yet satisfying dish that can be enjoyed on its own or as a side. Let’s get started on making this vibrant salad!

Ingredients

• 1 pound prawns, peeled and deveined
• 4 cups fresh spinach
• 2 oranges, segmented
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Prawns: In a skillet, heat olive oil over medium heat. Add the prawns and season with salt and pepper. Cook for about 3-4 minutes until they turn pink and opaque. Remove from heat and let cool.
2. Prepare the Salad: In a large bowl, combine fresh spinach, orange segments, and sliced almonds.
3. Add Prawns: Once the prawns have cooled, add them to the salad.
4. Dress the Salad: Drizzle with lemon juice and toss gently to combine all ingredients.
5. Serve: Enjoy immediately or chill for a refreshing dish later!

Classic Tuna Niçoise Salad

The Classic Tuna Niçoise Salad is a perfect blend of fresh ingredients that brings together the flavors of the Mediterranean. This dish features tender greens, flavorful tuna, and hard-boiled eggs, making it both hearty and refreshing. It’s an easy salad to whip up for lunch or dinner, and it’s great for packing on beach days!

With its vibrant colors and robust taste, this salad is a crowd-pleaser. You’ll love how the combination of olives, green beans, and the delightful dressing enhances the flavors of the tuna. Plus, it’s simple to customize based on your preferences!

Ingredients

• 1 can of tuna (in olive oil or water)
• 2 hard-boiled eggs, quartered
• 2 cups mixed greens or lettuce
• 1 cup green beans, trimmed and blanched
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives
• 1/4 cup Kalamata olives
• 1/4 cup red bell pepper, diced
• 1 tablespoon capers (optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Eggs: Start by boiling the eggs in water. Once done, let them cool and then peel and quarter them.
2. Blanch the Green Beans: Bring a pot of water to a boil, add the green beans, and cook for about 3-4 minutes. Drain and immediately plunge into ice water to keep the bright color.
3. Assemble the Salad: In a large bowl, combine mixed greens, blanched green beans, cherry tomatoes, olives, bell pepper, and capers. Toss gently.
4. Add the Tuna: Drain the tuna and flake it over the salad. Arrange the quartered eggs on top.
5. Dress the Salad: Drizzle olive oil and red wine vinegar over the salad. Season with salt and pepper, then toss everything gently. Serve immediately or chill for later.

Mediterranean Octopus Salad

This Mediterranean Octopus Salad is a delightful and refreshing dish, perfect for summer lunches or beach days. The combination of tender octopus with fresh vegetables and herbs creates a harmonious blend of flavors that’s both light and satisfying. It’s surprisingly simple to prepare, making it a go-to choice for any seafood lover.

The salad bursts with vibrant colors and textures, from the juicy cherry tomatoes to the crisp greens. Each bite offers a taste of the Mediterranean, highlighted by a zesty dressing that brings everything together. Whether served as a light main course or a side dish, this salad is sure to impress.

Ingredients

• 1 pound cooked octopus, sliced
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and parsley.
2. Add the sliced octopus to the bowl and toss gently to combine.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss lightly to coat all ingredients.
5. Serve immediately, garnished with additional parsley if desired.

Tropical Mango and Crab Salad

This Tropical Mango and Crab Salad is a delightful mix of flavors that perfectly captures the essence of summer. The sweetness of ripe mango pairs beautifully with the tender crab meat, creating a refreshing dish that’s as colorful as it is tasty. It’s incredibly simple to make, making it an ideal choice for a quick lunch, a light dinner, or a beach picnic.

The combination of juicy mango, creamy avocado, and zesty lime makes each bite a burst of flavor. Toss in some fresh herbs for an added layer of freshness. This salad is not only scrumptious but also packed with nutrients, making it a wholesome option for those sunny days.

Ingredients

• 1 cup cooked crab meat, shredded
• 2 ripe mangoes, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the crab meat, diced mangoes, and avocado.
2. Add the chopped red onion and cilantro, mixing gently to combine.
3. Drizzle lime juice over the mixture, and season with salt and pepper to taste.
4. Toss everything together carefully to avoid mashing the avocado.
5. Serve immediately, or chill for 30 minutes to let the flavors meld.

Spicy Shrimp and Avocado Salad

This Spicy Shrimp and Avocado Salad is a refreshing option for those hot summer days. The combination of succulent shrimp, creamy avocado, and vibrant vegetables creates a delightful balance of flavors and textures. Plus, it’s simple to make, taking only about 30 minutes from start to finish!

The kick from the spices elevates the salad, making each bite a burst of flavor. Perfect for lunch, dinner, or a beach picnic, this dish is both satisfying and light, ideal for summer meals.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Cilantro, for garnish

Instructions

1. In a bowl, combine olive oil, lime juice, chili powder, salt, and pepper. Add the shrimp and toss to coat.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
3. In a large serving bowl, combine the diced avocado, cucumber, bell pepper, and red onion.
4. Add the cooked shrimp to the bowl and gently toss everything together.
5. Garnish with fresh cilantro and serve immediately.

Grilled Salmon and Avocado Salad

This grilled salmon and avocado salad is a refreshing dish perfect for summer days. The combination of flaky, succulent salmon with creamy avocado creates a delightful balance of flavors and textures. It’s not only tasty, but it’s also easy to whip up, making it a great choice for lunch, dinner, or beach picnics.

The zesty dressing adds a tangy kick, while the greens provide a crisp contrast. Whether you’re looking to impress guests or just want a satisfying meal, this salad fits the bill!

Ingredients

• 2 salmon fillets
• 1 ripe avocado, sliced
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon honey (optional)
• Herbs for garnish (parsley or cilantro)

Instructions

1. Preheat the grill to medium-high heat. Season the salmon fillets with salt, pepper, and a drizzle of olive oil.
2. Grill the salmon for about 4-5 minutes on each side or until cooked through and flaky.
3. While the salmon is grilling, prepare the salad base by placing the mixed greens in a large bowl.
4. In a small bowl, whisk together lemon juice, olive oil, honey (if using), salt, and pepper to create the dressing.
5. Once the salmon is cooked, remove it from the grill and let it rest for a minute. Then, flake it into large pieces and place it on top of the greens.
6. Add the avocado slices and drizzle the dressing over the salad. Toss gently to combine.
7. Garnish with fresh herbs and enjoy!

Lemon Garlic Crab and Quinoa Salad

This Lemon Garlic Crab and Quinoa Salad is a refreshing delight, perfect for those sunny summer days. The sweet crab meat pairs beautifully with the nutty quinoa, while the zingy lemon and aromatic garlic elevate the flavors, making every bite a burst of freshness. Plus, it comes together in no time, making it a simple yet satisfying meal for lunch or dinner.

With vibrant vegetables and a hint of herbs, this salad is not just nutritious but also visually appealing. It’s light enough to enjoy on a beach day yet hearty enough to serve at a family dinner. You’ll love how easy it is to whip up this dish while still impressing your guests!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 pound fresh crab meat
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Let it cool.
2. In a large bowl, combine the crab meat, lemon juice, zest, garlic, cherry tomatoes, cucumber, red onion, and parsley. Gently fold in the cooled quinoa.
3. Drizzle with olive oil and season with salt and pepper. Toss everything together until well combined.
4. Let the salad sit for about 10 minutes before serving, allowing the flavors to meld together.
5. Serve chilled or at room temperature, garnished with extra lemon wedges if desired.

Mediterranean Shrimp Salad with Feta

This Mediterranean Shrimp Salad with Feta is a delightful dish that combines fresh seafood with vibrant ingredients. The sweetness of the shrimp pairs perfectly with the salty crumbly feta and a mix of colorful vegetables. It’s a light and refreshing option that’s easy to whip up, making it perfect for a quick lunch or a leisurely dinner.

With the bright flavors of olives, cherry tomatoes, and a zesty dressing, each bite is a burst of Mediterranean goodness. This salad not only tastes amazing but also looks stunning on the plate. It’s simple enough for weeknights but elegant enough to impress guests!

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 3 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Shrimp: In a skillet over medium heat, add a splash of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let cool.
2. Prepare the Salad Base: In a large bowl, combine the mixed greens, cherry tomatoes, black olives, and red onion.
3. Add the Shrimp and Feta: Once the shrimp are cool, add them to the salad along with the crumbled feta cheese.
4. Dress the Salad: Drizzle olive oil and lemon juice over the salad. Toss gently to combine all the ingredients.
5. Serve: Enjoy immediately, or chill in the fridge for a refreshing treat later!

Smoked Salmon and Cream Cheese Salad

This smoked salmon and cream cheese salad is a delightful blend of flavors that captures the essence of summer dining. With its creamy texture and savory notes, it’s a refreshing choice for lunch, dinner, or a beach picnic. Plus, it’s incredibly easy to whip up, making it a go-to recipe for busy days or spontaneous gatherings.

The combination of rich smoked salmon, creamy cheese, and crisp greens creates a satisfying dish that feels indulgent yet light. Toss in some capers for a briny kick, and you’re all set for a delicious meal that everyone will love.

Ingredients

• 8 oz smoked salmon, sliced
• 4 oz cream cheese, softened
• 2 cups fresh spinach or arugula
• 1/4 cup capers
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the Base: On a large plate, arrange the fresh spinach or arugula as a bed for the salad.
2. Add the Salmon: Layer the smoked salmon slices over the greens.
3. Mix the Cream Cheese: In a small bowl, combine softened cream cheese, lemon juice, dill, salt, and pepper. Mix until smooth.
4. Combine the Ingredients: Dot the cream cheese mixture over the salmon and sprinkle capers on top.
5. Serve: Enjoy immediately or refrigerate for up to 30 minutes for a chilled option.

Seafood Pasta Salad with Basil Pesto

This Seafood Pasta Salad with Basil Pesto is a refreshing dish perfect for summer days. It combines tender pasta, succulent seafood, and vibrant basil pesto to create a flavorful meal that is both light and satisfying. You’ll love the burst of flavors and the ease of preparation, making it a go-to for lunch, dinner, or a beach picnic.

The creamy cheese, juicy tomatoes, and fresh herbs add a delightful depth to each bite. It’s quick to whip up and can be served warm or cold, making it versatile for any occasion.

Ingredients

• 12 ounces pasta (your choice)
• 1 pound shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1/2 cup mozzarella balls
• 1/4 cup black olives, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside.
2. Sauté the Shrimp: In a skillet, heat olive oil over medium heat. Add the shrimp, seasoning with salt and pepper, and cook until they turn pink, about 3-4 minutes. Remove from heat.
3. Combine Ingredients: In a large bowl, mix the cooked pasta, sautéed shrimp, cherry tomatoes, mozzarella balls, and black olives. Add basil pesto and toss gently to combine.
4. Serve: Transfer to a serving dish, garnish with fresh basil leaves, and enjoy warm or chilled.

Mediterranean Couscous and Fish Salad

This Mediterranean Couscous and Fish Salad is a delightful blend of fresh flavors, making it perfect for a light lunch or a refreshing beach day meal. With tender couscous paired with tender fish and a variety of colorful vegetables, it’s not only delicious but also visually appealing.

Simple to prepare, this salad brings the taste of the Mediterranean right to your table. The combination of seasoned fish, crunchy veggies, and fluffy couscous makes for a satisfying dish that’s packed with nutrients. Serve it chilled or at room temperature for a perfect summer meal.

Ingredients

• 1 cup couscous
• 1 1/4 cups water or vegetable broth
• 1 pound firm white fish (like cod or halibut), cut into cubes
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Couscous: In a pot, bring water or vegetable broth to a boil. Add the couscous, remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork when ready.
2. Prepare the Fish: In a skillet, heat olive oil over medium heat. Add fish cubes and season with salt, pepper, and oregano. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Combine Ingredients: In a large bowl, mix the cooked couscous, fish, diced red bell pepper, sliced zucchini, and cherry tomatoes. Drizzle with lemon juice and toss gently to combine.
4. Serve: Garnish with fresh parsley and serve warm or chilled.

Herbed Tofu and Seaweed Salad

Herbed Tofu and Seaweed Salad is a refreshing and light dish that perfectly captures the essence of summer. The combination of tender tofu and nutrient-rich seaweed brings a satisfying texture and subtle flavor to your meal. This salad is not only easy to make but also packs a punch with its fresh herbs and zesty dressing.

The lightness of the seaweed pairs well with the creaminess of tofu, creating a balanced dish that’s perfect for lunches, dinners, or even packed for a beach day. It’s a hearty option that’s still light enough to keep you feeling refreshed. Get your ingredients ready and enjoy a delightful salad that’s bursting with flavor!

Ingredients

• 1 block firm tofu, cubed
• 2 cups fresh seaweed (wakame or similar)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 tablespoon sesame seeds
• 1/4 cup fresh herbs (like cilantro or parsley), chopped
• Salt and pepper to taste

Instructions

1. Prepare the Seaweed: If using dried seaweed, soak it in water for about 10 minutes until it softens. Drain and set aside.
2. Make the Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and minced garlic.
3. Toss the Salad: In a large bowl, combine the cubed tofu, seaweed, fresh herbs, and sesame seeds. Pour the dressing over the mixture and gently toss to coat.
4. Season: Add salt and pepper to taste. Serve chilled or at room temperature.

Grilled Fish Taco Salad

Grilled fish taco salad is a vibrant and refreshing dish that brings all the flavors of summer right to your table. With the perfect balance of grilled fish, crisp vegetables, and zesty dressing, this salad is sure to please everyone. It’s simple to make, making it a great option for a quick lunch or a laid-back dinner.

This dish combines the smoky taste of grilled fish with a mix of fresh veggies like tomatoes, onions, and cilantro, all wrapped up in a tortilla base. It’s satisfying yet light, making it perfect for hot summer days. Plus, you can customize it to your liking by adding your favorite toppings!

Ingredients

• 2 cups grilled fish, flaked (such as tilapia or cod)
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup bell peppers, diced
• 1/2 cup corn kernels (fresh or canned)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 small tortillas, warmed

Instructions

1. Prepare the Fish: Season the fish with salt, pepper, and a squeeze of lime juice. Grill until cooked through, about 3-4 minutes per side. Flake and set aside.
2. Assemble the Salad: In a large bowl, combine salad greens, cherry tomatoes, red onion, bell peppers, corn, and cilantro.
3. Add the Fish: Gently toss the grilled fish into the salad mixture.
4. Dress the Salad: Drizzle with olive oil and the remaining lime juice. Toss to combine and season with more salt and pepper if needed.
5. Serve: Divide the salad evenly onto warmed tortillas and enjoy!

Final Thoughts
With these 13 seafood salad recipes in your summer lineup, you’ll always have a go-to dish that’s light, flavorful, and ready for any occasion. Whether it’s a quick weekday lunch, a relaxed dinner outdoors, or the perfect meal to enjoy by the waves, these salads prove that fresh seafood and summer go hand in hand.