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Keto Salads

Italian Marinated Seafood Salad

There’s something about a chilled seafood salad that feels like a celebration. I’ve always loved how the bright lemon and garlic bring out the natural sweetness of scallops, shrimp, and mussels without overpowering them. This keto-friendly version skips the bread but keeps all the bold Mediterranean flavors, making it a perfect light lunch or elegant starter.

15 min Prep time 10 min Cook time 25 min Total time 6 Servings 320 Calories
Italian Marinated Seafood Salad

Ingredients

  • /2 pound sea scallops
  • /4 pound medium shrimp
  • /2 pound fresh mussels
  • /4 pound calamari rings
  • /2 cup pitted kalamata olives
  • tablespoons lemon juice
  • /3 cup olive oil
  • large clove garlic, minced
  • tablespoon minced fresh parsley
  • tablespoon minced fresh chives
  • /4 teaspoon red pepper flakes
  • lemon, sliced
  • medium red onion, thinly sliced
  • cups mixed salad greens
  • salt and freshly ground black pepper to taste

Instructions

  1. Step 1

    Start by bringing a large pot of generously salted water to a rolling boil. While the water heats, mince the garlic and chop the herbs. Once boiling, add the scallops, shrimp, mussels, and calamari rings, cooking for just two minutes until the shrimp turn pink and the mussels open. Drain immediately and set aside to cool slightly. I like to peel the shrimp and remove any shells from the scallops and mussels at this point—it’s easier when they’re still warm. In a large bowl, combine the cooked seafood with the kalamata olives, then pour over the lemon juice, olive oil, and minced garlic. Toss in the fresh parsley, chives, and a pinch of red pepper flakes for a gentle heat. Cover and refrigerate for at least an hour to let the flavors meld. When ready to serve, arrange a bed of mixed greens on each plate, spoon the marinated seafood over the top, and garnish with lemon slices and thin strands of red onion. Season with salt and freshly ground pepper to taste.

Chef's Tip

I’ve found that letting the seafood cool slightly before marinating prevents it from absorbing too much oil and keeps the texture just right. If you can, use freshly squeezed lemon juice—it makes a noticeable difference compared to bottled.

Storage Tips

Store any leftover salad in an airtight container in the fridge for up to two days. Since the seafood is already cooked, enjoy it cold straight from the refrigerator or let it sit at room temperature for 10 minutes before serving.

Variation Tips

For a boost of healthy fats, add diced avocado just before serving. You could also swap the mixed greens for peppery arugula or thinly shaved fennel for extra crunch. If calamari isn’t your favorite, double up on shrimp or try seared tuna slices instead.

Frequently Asked Questions