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Italian Seafood Salad

Italian Seafood Salad, an amazing appetizer that everyone will love, made with shrimp, mussels, calamari fresh veggies and some tasty olive oil. Serve with some Italian Crusty Bread to make this your new go to Appetizer.

Seafood salad in a dish.


 

If someone asked me what was my favourite antipasto/ appetizer was,  this Italian Seafood Salad would be it, hands down. Sometimes I think the perfect supper would be just 3 or 4 Amazing Appetizers with a side of wonderful Italian crusty bread.

Filled with all the best seafood, shrimp, calamari and mussels, tossed with carrots, celery, olives fresh Italian parsley and olive oil.

Recipe Ingredients

  • Calamari
  • Mussels
  • Shrimp
  • Celery
  • Carrot
  • Olives
  • Parsley
  • Olive Oil
  • Lemon Juice
  • Salt to taste – depending on how salty the seafood is

How healthy is a seafood salad?

Choosing seafood salad over meals that are red meat based is a healthier choice, because of the lower fat content, it can also have a positive effect on your cholesterol levels.

salad on a slice of bread.

How to make it

In a large pot of boiling water, boil for approximately 40-50 minutes the sliced calamari, remove to a separate medium-sized bowl with a slotted spoon.

Keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl.

Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool.

Add chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.

Vegetables cut up and seafood in small bowls.

Refrigerate for at least 2-3 hours to combine flavours.

Before serving add a little more olive oil and salt if necessary, you could also add some extra chopped fresh parsley. Some people like a drizzle of Balsamic vinegar or extra lemon juice. Serve with crusty Italian bread. 

Just make sure you let it sit for a few hours  to get all those amazing tastes mingling. If you can wait long enough over-night would be even better, but we couldn’t wait! We dove right in.

Fish pieces in a small bowl.

What to serve with Seafood Salad

It can be served as an appetizer or even main dish, serve it with your favourite bread, or as lettuce wraps or fill halved avocados if you like. Serve it with crackers or even a simple tossed salad. A nice bottle of white wine won’t hurt either!

What other types of seafood can you use?

Besides, shrimp, mussels, calamari or cut up halibut you could use crab, lobster, scallops or even octopus. Be sure to use the freshest seafood. Use taste, touch and smell to determine this. It should never smell off or have an extremely strong fishy smell. If it is sticky or very slimy it isn’t good either.

How to store it

Store the Seafood Salad in an airtight container it will keep for up to 3 days in the fridge.

I don’t recommend freezing it, because the seafood could have been previously frozen and it shouldn’t be refrozen, plus with the addition of the chopped celery and carrot, they would probably become soggy rather than stay crunchy. 

So if you do plan on serving a few appetizers this Italian Seafood Salad would be a perfect choice. I hope you enjoy it as much as we do. Buon Appetito!

fish salad in a small bowl.

More Italian Fish dishes

Seafood salad in a dish.

Italian Seafood Salad

Rosemary Molloy
Italian Seafood Salad, love seafood? Then this is the perfect seafood appetizer recipe for you! Fast, easy and so delicious.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Antipasti
Cuisine Italian
Servings 4 servings
Calories 316 kcal

Ingredients
 
 

  • 1 1/4 cups cleaned and cut calamari (250 grams)
  • 1 1/2 cups mussels (without the shell I used frozen mussels) (250 grams)
  • 1 3/4 cups small shrimp cleaned (I used frozen shrimp) 200 grams
  • 1 stalk celery chopped
  • 1 carrot grated
  • 5-6 black olives chopped
  • 1/4 cup Italian parsley chopped 8 grams
  • 1/4 cup olive oil 56 grams
  • juice from 1/2-1 lemon
  • 1-2 pinches salt (taste before serving add if needed)

Instructions
 

  • In a large pot of boiling water, boil for approximately 40-50 minutes the sliced calamari until tender, remove to a separate medium-sized bowl with a slotted spoon.
  • Keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl.
  • Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool. Add the chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.
  • Refrigerate for at least 2-3 hours to combine flavours.
  • Before serving add a little more olive oil (3-4 tablespoons) and salt if necessary, you could also add some extra chopped fresh parsley. Some people like a drizzle of Balsamic vinegar or extra lemon juice. Serve with crusty Italian bread. Enjoy!

Notes

Besides, shrimp, mussels, calamari or cut up halibut you could use crab, lobster, scallops or even octopus. Be sure to use the freshest seafood. Use taste, touch and smell to determine this. It should never smell off or have an extremely strong fishy smell. If it is sticky or very slimy it isn’t good either.
Store the Seafood Salad in an airtight container it will keep for up to 3 days in the fridge.
I don’t recommend freezing it, because the seafood could have been previously frozen and it shouldn’t be refrozen, plus with the addition of the chopped celery and carrot, they would probably become soggy rather than stay crunchy. 

Nutrition

Calories: 316kcal | Carbohydrates: 6g | Protein: 36g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 347mg | Sodium: 337mg | Potassium: 645mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2998IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 3mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from April 3, 2015.

8 Comments

    1. Hi Cheryl, mine took 10 minutes yours might take less, keep your eye on them and when they are tender remove them from the boiling water. Let me know how it goes. Take care!

  1. 5 stars
    Seafood and salad sounds great for appetizer! And this dish is really mouthwatering. The combination of the different seafood and veggies sounds amazing and it looks very delicious.

  2. I’ve surprisingly never made a seafood salad before. Thanks for the idea – I have to try it!

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