House Special Seafood Salad Recipe

Cook shrimp, scallops and calamari

Bring a medium pot of lightly salted water to a boil. Add the shrimp and cook until just pink and opaque, about 1–2 minutes. Remove with a slotted spoon into an ice bath to stop cooking. In the same pot, blanch scallops and calamari for 30–45 seconds until opaque and just firm; transfer to the ice bath. Drain well and pat dry on paper towels.

Combine seafood

In a bowl, combine the drained shrimp, scallops, calamari and shredded crab meat. If using raw crab that requires cooking, gently poach or warm it for 30–60 seconds in the poaching liquid first. Refrigerate the seafood mixture until dressing is ready (can chill for up to 30 minutes).

In a bowl or jar, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, Worcestershire sauce and optional hot sauce until smooth.

Season with salt and freshly ground black pepper. Taste and adjust acidity or sweetness: add more lemon juice for tang, or 1/2 teaspoon more honey if desired. Refrigerate dressing for at least 10 minutes to let flavors meld.

In a large mixing bowl, combine the mixed salad greens, sliced cucumber, julienned red bell pepper, halved cherry tomatoes and thinly sliced red onion.

Add the diced avocado and chopped cilantro gently to the bowl, toss lightly to combine so avocado doesn't fully mash.

Pour about half of the dressing over the salad base and toss lightly to coat. Add additional dressing to taste — reserve a small amount to dress the seafood separately if you prefer.

Gently fold the chilled seafood mixture into the dressed salad (or arrange the seafood on top of the greens if you prefer a composed presentation). Ensure seafood is evenly distributed.

Taste and adjust seasoning with a pinch of salt or a grind of black pepper if needed.

Transfer the salad to a serving platter or divide among plates. Sprinkle lemon zest, toasted sliced almonds and extra chopped parsley over the top.

Serve immediately with lemon wedges on the side. Leftovers: store dressing separately and seafood-salad components chilled for up to 1 day to preserve texture.