Wild Rice Seafood Salad Recipe

Recipe By Slurrp

This wild rice seafood salad is a refreshing and nutritious dish that combines the earthy flavors of wild rice with the delicate taste of seafood. The salad is packed with a variety of seafood, including shrimp, crab, and scallops, which are cooked to perfection and then tossed with a tangy lemon dressing. The addition of fresh vegetables and herbs adds a burst of freshness and color to the dish, making it a perfect option for a light lunch or dinner.

4.4
23 Rating -
Rate
10minstotal
10minsPrep
10m.total
10m.Prep
Wild Rice Seafood Salad
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ingredients serve

Ingredients for Wild Rice Seafood Salad Recipe

  • 1/4 cup Wild Rice
  • 2 ounce Shrimp, Peeled And Deveined
  • 2 ounce Lump Crab Meat
  • 2 ounce Scallops
  • 1/4 cup Diced Cucumber
  • 1/4 cup Diced Bell Pepper
  • 0.13 cup Diced Red Onion
  • 0.06 cup Chopped Fresh Parsley
  • 0.06 cup Chopped Fresh Dill
  • 0.06 cup Lemon Juice
  • 0.06 cup Olive Oil
  • As required Salt And Pepper To Taste

Directions: Wild Rice Seafood Salad Recipe

Cooking Directions

  • STEP 1.Cook the wild rice according to the package instructions and let it cool.
  • STEP 2.In a large bowl, combine the cooked wild rice, cooked seafood, diced vegetables, and chopped herbs.
  • STEP 3.In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the salad and toss gently to combine.
  • STEP 5.Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Serve the wild rice seafood salad chilled and garnish with additional herbs, if desired.

Cooking Tips

  • Make sure to rinse the wild rice before cooking to remove any excess starch.
  • Feel free to customize the seafood selection based on your preferences and availability.
  • For added flavor, you can marinate the seafood in the lemon dressing for a few minutes before adding it to the salad.

Storage and Serving

  • Store any leftovers of the wild rice seafood salad in an airtight container in the refrigerator for up to 2 days.
  • Serve the salad chilled for the best taste and texture.
  • This salad can be enjoyed as a standalone dish or served as a side with grilled fish or chicken.
Nutrition
value
923
calories per serving
24 g Fat38 g Protein132 g Carbs13 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    38g
  • Carbs
    132g
  • Fiber
    13g

MacroNutrients

  • Carbs
    132g
  • Protein
    38g
  • Fiber
    13g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    242mg
  • Iron
    9mg
  • Vitamin A
    463mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    100mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    12mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    150mg
  • Manganese
    2mg
  • Phosphorus
    491mg
  • Selenium
    56mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp