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Vinaigrette Scallops and Shrimp Salad
Gluten Free
American

Vinaigrette Scallops and Shrimp Salad

Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with garlic parmesan vinaigrette.
Gluten Free
American

Vinaigrette Scallops and Shrimp Salad

Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with garlic parmesan vinaigrette.

15 minutes

Prep Time

0 minutes

Cook Time

Easy

Level

Serves 4

Servings

15 minutes

Prep Time

0 minutes

Cook Time

Easy

Level

Serves 4

Servings

This elegant seafood salad brings together the best of the ocean with fresh, crisp vegetables in a light and flavorful vinaigrette. Perfect for warm weather dining, this no-cook recipe showcases tender scallops and shrimp alongside colorful bell peppers and aromatic herbs. The garlic parmesan vinaigrette adds just the right amount of richness without overwhelming the delicate seafood flavors.

Ingredients

  • garlic parmesan Italian vinaigrette
    ½
    cup
  • cooked seafood
    2
    pounds
  • red onion
    1
    whole
  • red bell pepper
    1
    whole
  • yellow bell pepper
    1
    whole
  • fresh cilantro
    2
    tablespoons
  • salt and pepper
  • mixed greens
    1
    12 ounce bag

Tips

  1. Substitute the seafood with grilled chicken or salmon for a different protein option.

  2. Add diced avocado and cherry tomatoes for extra color and creaminess.

  3. Try using different herb combinations like fresh parsley, dill, or basil instead of cilantro.

  4. Make it spicier by adding diced jalapeño or a pinch of red pepper flakes to the mixture.

Storage

Store leftovers in the refrigerator for up to 2 days. Keep the dressed seafood mixture and greens separate until ready to serve to prevent the greens from becoming soggy.

Steps:

Prepare the seafood mixture
In a large bowl, combine the cooked scallops and shrimp, chopped red onion, red bell pepper, yellow bell pepper, and cilantro. Pour the garlic parmesan vinaigrette over the mixture and toss gently to coat all ingredients evenly.
Season and adjust
Taste the seafood mixture and season with salt and pepper as needed. Add more cilantro if desired for extra freshness and flavor.
Assemble the salad
Divide the mixed greens evenly among four serving plates. Spoon the seafood mixture generously over the greens.
Garnish and serve
Garnish with additional fresh chopped cilantro if desired. Serve immediately while chilled, with extra vinaigrette on the side for those who want more dressing.

Nutritions

  • Calories

    369 kcal

    Energy

    1544 kJ

    Protein

    50 g

    Fat

    14 g

    Carbohydrates

    9 g

    Fiber

    3 g

    Sugars

    6 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute the seafood with grilled chicken or salmon for a different protein option.

  2. Add diced avocado and cherry tomatoes for extra color and creaminess.

  3. Try using different herb combinations like fresh parsley, dill, or basil instead of cilantro.

  4. Make it spicier by adding diced jalapeño or a pinch of red pepper flakes to the mixture.

FAQ

Yes, you can use frozen seafood, but make sure it’s completely thawed and well-drained before using. Pat it dry with paper towels to remove excess moisture.
The seafood mixture can be prepared up to 4 hours ahead and kept refrigerated. However, only dress the greens just before serving to keep them crisp.
You can use any Italian vinaigrette, Caesar dressing, or make your own with olive oil, lemon juice, garlic, and parmesan cheese.
This salad is naturally gluten-free, but always check the vinaigrette label to ensure it doesn’t contain any gluten-containing ingredients.