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Seafood Salad with Boiled Eggs, Mixed Greens, and Creamy Dressing Recipe

Seafood Salad with Boiled Eggs, Mixed Greens, and Creamy Dressing recipe


This is a yummy salad with seafood, eggs, and fresh veggies. It has a special sauce that makes it taste really good. You can make it for lunch or dinner. It's not too hard to make and everyone will like it!


1/2 lb mixed seafood (shrimp, crabmeat, and scallops)
4 large eggs
1 head romaine lettuce
1/2 avocado
1/2 cup cherry tomatoes
1 lemon
1/4 cup Greek yogurt
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp paprika
Salt and pepper to taste


Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Drain and cool under cold water. Peel and quarter the eggs.
Wash and dry the lettuce, then chop into bite-sized pieces.
Halve the cherry tomatoes and dice the avocado.
In a bowl, whisk together the juice of the lemon, Greek yogurt, Dijon mustard, honey, olive oil, garlic powder, paprika, salt, and pepper to create the dressing.
If using frozen seafood, thaw under cold water and pat dry with paper towels. If using fresh, simply pat dry.
Heat a skillet over medium-high heat. Cook the seafood until opaque and cooked through, about 2-3 minutes per side for shrimp and scallops, slightly longer for crabmeat if not pre-cooked.
Arrange the lettuce on plates and top with the quartered eggs, cherry tomatoes, diced avocado, and cooked seafood.
Drizzle with the creamy lemon dressing and serve immediately.

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