This California Seafood Salad is a fresh, protein-packed dish that’s perfect for a light lunch or easy dinner. Made with tender shrimp, scallops, crisp green beans, and a creamy herb dressing, it delivers restaurant-quality flavor with simple, wholesome ingredients.
It’s also a diabetes-friendly recipe, designed to be low in carbohydrates while still satisfying and balanced. With lean seafood, fiber-rich vegetables, and a lighter dressing, this salad helps support steady blood sugar levels—without sacrificing taste.
Why You’ll Love This Recipe
- High in lean protein to keep you full and satisfied
- Low-carb and diabetes-friendly (only ~7g carbs per serving)
- Quick and easy—ready in under 30 minutes
- Fresh, vibrant flavors with herbs and citrus
- Perfect for meal prep or light dinners
California Seafood Salad
Course: Main, SaladsCuisine: American (California-style)Difficulty: easy–moderate8
servings15
minutes10
minutes25
minutesA light and refreshing seafood salad featuring tender shrimp, delicate scallops, and crisp green beans tossed in a creamy herb dressing. This balanced, protein-rich dish is perfect for a quick meal that feels fresh, satisfying, and effortlessly healthy.
Ingredients
1/4 lb fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 lb fresh scallops
1 lb raw shrimp, peeled and deveined
1/2 cup low-fat sour cream
2 tablespoons low-fat mayonnaise
2 tablespoons fat-free milk
1 tablespoon fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lime juice
1 head romaine lettuce, washed and separated
1 large tomato, cut into wedges
1 lemon, cut into wedges
Directions
- Steam the green beans for 3–4 minutes until tender but still crisp. Set aside to cool.
- Heat olive oil in a large skillet over medium heat.
- Add the scallops and shrimp, cooking for 4–5 minutes until:
shrimp turn pink
scallops become opaque - Remove from heat and let the seafood cool slightly.
- In a bowl, whisk together sour cream, mayonnaise, milk, dill, parsley, and lime juice.
- Add the seafood to the dressing and gently toss to coat.
- Add the green beans and mix again.
- Arrange romaine lettuce on plates, top with seafood mixture, and garnish with tomato and lemon wedges.
Variations
- Add crab or lobster: Replace part of the shrimp with lump crab meat for a richer version.
Make it dairy-free: Use a dairy-free yogurt alternative instead of sour cream.
Spicy twist: Add a pinch of chili flakes or a dash of hot sauce to the dressing.
Avocado boost: Add sliced avocado for healthy fats and extra creaminess.
Nutrition (Per Serving)
Calories: 143
Carbohydrates: 7g
Protein: 18g
Fat: 5g
Fiber: 2g
Tips for Best Results
- Don’t overcook the seafood—shrimp should just turn pink, and scallops should be tender, not rubbery.
- Chill slightly before serving for better flavor and texture.
- Use fresh herbs whenever possible for brighter taste.
- Pat seafood dry before cooking to get a better sear.
- Cut green beans evenly so they cook at the same rate.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 2 days.
- Do not freeze: Seafood texture will change.
- Reheating: Best enjoyed cold or slightly chilled—no reheating needed.
❓ FAQ
Is this seafood salad good for diabetes?
Yes. It’s low in carbohydrates, high in protein, and made with balanced ingredients that help maintain stable blood sugar levels.
Can I use frozen seafood?
Absolutely. Just thaw completely and pat dry before cooking for best results.
Can I make this ahead of time?
Yes. You can prepare it a few hours in advance and store it in the fridge until ready to serve.
🥗 Related Recipes
- Shrimp and Avocado Salad
- Lemon Garlic Baked Salmon
- Healthy Lentil Salad with Feta and Vegetables
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