Mary Berry Seafood Salad Recipe

If you’re looking for a light, refreshing, and elegant seafood dish, this Mary Berry Seafood Salad Recipe is a wonderful choice. It combines tender seafood, crisp vegetables, and a creamy dressing that brings everything together beautifully. The salad has a delicate texture with fresh flavors and a satisfying balance of richness and crunch. It is easy to prepare, making it ideal for lunches, summer dinners, or special occasions, and takes about 30 minutes from start to finish.

Ingredients

For the Seafood

• 250g cooked king prawns
• 200g white crab meat

For the Salad

• 1 small lettuce, shredded
• 1 cucumber, thinly sliced
• 150g cherry tomatoes, halved
• 1 ripe avocado, diced
• 2 spring onions, finely sliced
• 2 tablespoons fresh parsley, chopped

For the Dressing

• 4 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste

How to Make Mary Berry Seafood Salad Recipe

• Prepare the seafood: Check the prawns and crab meat for any shell fragments. Pat dry with kitchen paper and set aside.
• Prepare the vegetables: Shred the lettuce, slice the cucumber, halve the cherry tomatoes, dice the avocado, and finely slice the spring onions.
• Make the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
• Assemble the salad: Place the lettuce, cucumber, tomatoes, avocado, spring onions, and parsley into a large serving bowl.
• Add the seafood: Gently fold the prawns and crab meat into the salad mixture, taking care not to break up the crab too much.
• Dress the salad: Pour the dressing over the salad and toss lightly until everything is evenly coated.
• Chill and serve: Refrigerate for 10 minutes if desired, then serve immediately with lemon wedges.

Tips for the Best Mary Berry Seafood Salad

How do I keep the seafood tender?

Use cooked seafood and avoid excessive mixing. Gentle handling keeps the texture delicate and enjoyable.

Can I prepare this salad ahead of time?

Yes. Prepare the ingredients separately and combine with the dressing just before serving.

How can I add more flavor?

Add fresh dill, chives, or a small amount of capers for extra freshness and depth.

What is the best seafood to use?

Fresh prawns and crab work beautifully, but cooked lobster, scallops, or smoked salmon can also be used.

How do I stop the avocado from browning?

Toss the avocado with a little lemon juice before adding it to the salad.

Serving Suggestions

• Serve with crusty bread or buttered baguette slices.
• Pair with a chilled white wine.
• Enjoy alongside a baked potato.
• Serve as a light lunch or starter.
• Add extra lemon wedges for freshness.

Storage

Room Temperature

This salad should not be left at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Keep chilled until ready to serve.

Freezing

Freezing is not recommended because the dressing and vegetables may become watery and lose texture after thawing.

Nutrition

• Calories: 285 kcal
• Carbohydrates: 8g
• Protein: 24g
• Fat: 17g
• Saturated Fat: 3g
• Sodium: 620mg

Nutritional values are approximate and may vary depending on the ingredients used.

FAQs

Mary Berry Seafood Salad Recipe

Recipe by Milli RoseCourse: SaladCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Calories

285

kcal

30

minutes

A fresh and flavorful seafood salad made with prawns, crab, crisp vegetables, and a creamy lemon dressing. Perfect for light lunches, summer meals, and entertaining.

Ingredients

• 250g cooked king prawns

• 200g white crab meat

• 1 small lettuce, shredded

• 1 cucumber, sliced

• 150g cherry tomatoes, halved

• 1 avocado, diced

• 2 spring onions, finely sliced

• 2 tbsp fresh parsley, chopped

• 4 tbsp mayonnaise

• 2 tbsp Greek yogurt

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt, to taste

• Black pepper, to taste

Directions

• Prepare all seafood and vegetables as directed.
• Place lettuce, cucumber, tomatoes, avocado, spring onions, and parsley in a large serving bowl.
• Add the cooked prawns and crab meat.
• In a separate bowl, whisk mayonnaise, Greek yogurt, lemon juice, mustard, salt, and pepper until smooth.
• Pour the dressing over the salad and toss gently until coated.
• Chill for 10 minutes before serving if desired.
• Serve immediately with fresh lemon wedges.

Notes

• Use freshly cooked seafood for the best flavor.
• Do not overmix the crab meat to keep its texture intact.
• Serve chilled on warm days for maximum freshness.