Indian Seafood Salad Recipe

Name: Indian Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked leftover fish or shellfish, or a mixture; 1 cucumber, peeled, seeded and diced; 2 medium-size ripe tomatoes, peeled, seeded and diced; 3 scallions, chopped; ⅓ cup mayonnaise, preferably nonfat; ⅓ cup plain yogurt, preferably nonfat; 2 tablespoons lime juice; 1 tablespoon minced fresh ginger; 1/4 cup chopped onion; 1 teaspoon ground cumin; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh coriander; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 teaspoon Dijon mustard; 2 cups baby spinach or arugula, washed and dried; 4 sprigs of mint, for garnish Mango chutney, optional

Servings: persons

2 cups cooked leftover fish or shellfish, or a mixture
1 cucumber, peeled, seeded and diced
2 medium-size ripe tomatoes, peeled, seeded and diced
3 scallions, chopped
⅓ cup mayonnaise, preferably nonfat
⅓ cup plain yogurt, preferably nonfat
2 tablespoons lime juice
1 tablespoon minced fresh ginger
1/4 cup chopped onion
1 teaspoon ground cumin
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh coriander
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 cups baby spinach or arugula, washed and dried
4 sprigs of mint, for garnish Mango chutney, optional

1
Break or cut the seafood into chunks and put in a bowl.
2
Gently toss with the cucumber, tomatoes and scallions.
3
Mix the mayonnaise, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together.
4
Reserve a tablespoon of this mixture and fold the rest into the seafood mixture.
5
Season to taste with salt and pepper.
6
Beat the reserved dressing with the remaining lime juice, the olive oil and the mustard.
7
Toss the spinach or arugula with this dressing.
8
Put a bed of the spinach or arugula salad on each of four plates.
9
Divide the seafood mixture among the four plates, garnish with mint sprigs and serve, with Indian mango chutney like Major Grey's, if desired, on the side.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups cooked leftover fish or shellfish, or a mixture, 1 cucumber, peeled, seeded and diced, 2 medium-size ripe tomatoes, peeled, seeded and diced, 3 scallions, chopped, and more.

Yes, Indian Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Indian Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions