Seafood Salad Recipe

Prepare onions

Peel and slice the yellow onion very thinly (use a mandoline or a sharp knife). Separate into rings and pat dry with paper towels to remove excess moisture.

In a shallow bowl, whisk together the all-purpose flour, cornstarch, 0.5 tsp salt, and 0.25 tsp black pepper. Toss the onion rings in the flour mixture, shaking off excess so they are lightly coated.

Heat a heavy skillet or sauté pan over medium-high heat and add enough vegetable oil to measure about 1/4 inch depth (about 1 cup for a small pan). Heat oil to 350°F (175°C) or until a small bit of batter sizzles immediately.

Fry the coated onion rings in batches for 1–2 minutes per side, stirring carefully, until golden brown and crisp. Avoid overcrowding. Use a slotted spoon to transfer fried onions to a paper-towel-lined tray to drain and cool. Season immediately with a light pinch of salt while hot.

Once cooled, break the fried onions into smaller pieces for topping if desired. Set aside until serving.

In a bowl or jar, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 tsp white wine vinegar.

Add the minced garlic (about 1 small clove), 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning—add up to 1 tsp more lemon juice for brightness or 1/2 tsp more honey for sweetness, if desired.

Refrigerate the dressing for at least 15 minutes to let flavors mellow. Stir or shake again before using.

If your seafood is not already cooked: for shrimp, bring a pot of salted water to a simmer, add shrimp and cook 1–2 minutes until pink and opaque; drain and cool. For scallops, pat dry, season lightly with salt and sear in 1 tsp oil over medium-high heat 1–1.5 minutes per side until golden and cooked through; slice if large.

In a large mixing bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup very thinly sliced red onion, and 2 tbsp chopped fresh parsley.

Gently fold in 8 oz cooked shrimp, 4 oz cooked crab meat, and the optional 4 oz seared scallops so the seafood is evenly distributed but not mashed.

Taste a small leaf of greens and determine how much dressing you prefer. Start by tossing the salad with about 3–4 tablespoons of the house dressing, then add more as needed to lightly coat ingredients. Toss gently to combine.

Divide the dressed salad among 4 plates or bowls. Finish each portion by sprinkling a generous handful of the fried onion topping over the salad (about 2 tbsp each), and scatter capers (1 tbsp total, divided) if using. Add a small pinch of red pepper flakes to each plate if you want heat.

Serve immediately with lemon wedges (4 pieces) for squeezing over the seafood. Keep extra dressing refrigerated for up to 3 days.