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In a large bowl, combine the cooked shrimp, calamari, and mussels.
Add the cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until well emulsified.
Pour the dressing over the seafood and vegetables. Toss gently to coat everything evenly.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serving and storage tips:
Serve chilled on a bed of mixed greens or with crusty bread on the side.
This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Avoid adding delicate herbs or dressing too early if storing, as it can make the salad soggy.
Variations:
Add avocado slices or diced mango for a creamy, sweet twist.
Swap out the seafood for canned tuna or crab meat if preferred.
Incorporate some chopped celery or bell peppers for extra crunch.
FAQ:
Q: Can I use frozen seafood for this salad?
A: Yes, just make sure to thaw and drain it well before using to avoid excess moisture.
Q: Is this salad suitable for meal prep?
A: It can be prepared ahead but add dressing just before serving to maintain freshness.
Q: Can I make this salad vegan?
A: Replace seafood with marinated tofu or chickpeas for a vegan-friendly version.
Q: What kind of dressing pairs best with seafood salad?
A: Light, citrus-based dressings work best, but creamy dressings like aioli can also be delicious if used sparingly.
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