Our Seafood Salad with Wicked Good Salt is a refreshing and elegant seafood recipe that brings together shrimp, scallops, and mussels tossed in a zesty lemon vinaigrette made with our bold Wicked Good Salt seasoning. It’s the perfect salad for seafood lovers, light summer dinners, or as a show-stopping appetizer at your next gathering.
Seafood Salad with Wicked Good Salt
Serves 6
For the Seafood:
- ½ cup white wine vinegar
- 1 tablespoon Lesley Elizabeth Wicked Good Salt
- 1½ pounds large shrimp, peeled and deveined
- 1 pound sea scallops
- 3 pounds fresh mussels, scrubbed and beards removed
- 8 cups water
For the Sauce:
- 1 cup Extra Virgin Olive Oil (EVOO)
- ½ teaspoon whole fresh thyme leaves
- 1 teaspoon minced garlic
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons champagne or white wine vinegar
- 2 teaspoons Wicked Good Salt
- ½ teaspoon freshly ground black pepper
To Assemble:
- ¾ cup diced celery (about 2 ribs)
- 3 tablespoons chopped fresh parsley
- Thin lemon slices, for garnish
Instructions:
- Cook the Seafood: In a large saucepan, combine water, white wine vinegar, and Wicked Good Salt. Bring to a boil. Add shrimp and cook for 2 minutes; remove with a slotted spoon. Re-boil water and cook scallops for 4–5 minutes; drain. For mussels, add ½ cup water to the pot, bring to boil, add mussels, cover and steam 3–5 minutes until opened. Discard unopened mussels. Remove all seafood and place in a large bowl.
- Make the Sauce: In a sauté pan, heat olive oil over low. Add thyme, garlic, and lemon zest. Cook 1 minute. Remove from heat and stir in lemon juice, mustard, vinegar, Wicked Good Salt, and pepper.
- Assemble the Salad: Pour hot vinaigrette over seafood. Add celery and parsley, toss well. Chill for 1–2 hours for best flavor. Serve garnished with thin lemon slices. Season with additional salt and pepper to taste.
This healthy and flavorful seafood salad with Wicked Good Salt is a perfect balance of bright cit