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Summer Seafood Salad

4 servings


Dairy Free

Nutritional Facts Per Serving

28 g
14.1 g
3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 331
  • Fat 17.9 g
    • Saturated   2.7 g
    • + Trans 
  • Cholesterol 113 mg
  • Sodium   645 mg
  • Carbohydrate 14.1 g
    • Fibre   3 g
    • Sugars  
  • Protein 28 g
    • Vitamin A 36 %
    • Vitamin C 93 %
    • Calcium 11 %
    • Iron 36 %


Place 4 dinner plates in the refrigerator to chill. To make the dressing, place the first 7 ingredients in a small bowl or jar with a tightly sealing lid. Whisk or shake to combine. Refrigerate until needed.

Place the wine in a small pot and bring to a boil. Add the mussels, cover and cook just until they open, about 1 to 2 minutes. Transfer the mussels to a plate, cool to room temperature and refrigerate at least 1 hour.

Make a bed of the salad greens on each chilled plate. Artfully arrange the mussels, prawns, smoked salmon, tomatoes, cucumber and red onion of top of the greens. Stir or shake the salad dressing and then drizzle some over each salad. Garnish each salad with a lemon wedge and serve.

Serving Suggestions

Create a cool, three-course summer lunch or dinner by serving this salad as the entrée enjoyed with an appetizer and a dessert created from recipes in our website collection, such as Brie with Mixed Vegetable Antipasto and Nectarines Flambé.

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