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Nothings says joyful, relaxing and lazy “summer” more than a marinated seafood salad (even though seafood is more plentiful in the colder months) so a summery version must include vegetables, both leafy and water-gorged crunchy ones, to make it both seasonally coherent and complete !

My version is one third seafood, one third vegetables and one third marinade (which will also be the salad dressing), served with home-made croutons (made with a baguette and garlic-infused olive oil, salt and pepper.

Fresh seafood can be used as well as bags of blanched frozen seafood cocktail mixes but add extra shrimp if they’re too tiny or you can often purchase refrigerated marinated seafood mixes.

Either way, a short and quick blanching is necessary for the defrosted or fresh seafood and then a longer period spent in an acidic marinade that will further cook and intensify the flavors.

Prepare everything in advance, chill, assemble, serve and enjoy the summer.

Aaaaaah SUMMERTIME ! … :)

summer seafood salad


4 servings x 335 grams each


seafood (450 grams or 3 cups after blanching) :

  • 125 grams (1 cup) cooked shrimp, whole
  • 125 grams (1 cup) cooked mussels, whole
  • 125 grams (1 cup) cooked squid or cuttlefish, sliced
  • 125 grams (1 cup) cooked octopus, sliced

vegetables (450 grams or 6 cups) :

  • 150 grams (1 ½ cups) iceberg lettuce or other leafy vegetables
  • 75 grams (¾ cup) fennel bulb
  • 75 grams (¾ cup) small cucumber
  • 75 grams (¾ cup) spring onion, white bulb
  • 37,5 grams (¾ cup) celery
  • 37,5 grams (¾ cup) spring onion, green parts

seafood marinade & salad dressing (450 grams or 2 cups) :

  • 180 grams (¾ cup + 1 tbsp) olive oil
  • 60 grams (¼ cup) lemon juice
  • 60 grams (¼ cup) lime juice
  • 60 grams (¼ cup) white wine vinegar
  • 30 grams (¼ cup) green & red banana pepper, finely chopped or grated
  • 20 grams (2 tbsp) shallot, grated
  • 15 grams (1 ½ tbsp) garlic, crushed
  • 5 grams (1 ½ tsp) celery, grated
  • 5 grams (2 tbsp) flat-leaf parsley
  • 2,5 grams (1 tbsp) fennel fronds
  • 2,5 grams (1 tbsp) dill fronds
  • 10 grams (2 tsp) fine sea salt
  • 2 grams (½ tsp) ground pepper


  • prepare the marinade ingredients and combine together and set aside
  • clean your seafood if fresh or defrost if frozen, boil in salted water for 1 minute if defrosted or slightly longer if fresh, then drain and set aside
  • add the warm seafood to the marinade, cover and let sit in the refrigerator for at least 1 ½ hours, then recuperate half the marinade for the vegetables
  • thinly chop the vegetables and tear the leafy vegetables in smaller pieces
  • before serving, toss the vegetables (not the leafy ones) with the marinade and let sit for 30 minutes in the refrigerator
  • assemble the salad by laying the leafy vegetables in the middle and on the bottom, add the crunchier marinated vegetables all around, top with the marinated seafood in the middle and serve with fresh croutons.