Lot of Lures Seafood & Herb Salad

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant salad featuring fresh seafood and garden herbs, tied together with a zesty lemon vinaigrette. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs cooked shrimp, canned tuna, mixed baby greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 340 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, peeled and deveined cooked shrimp
• 1 can, 5 oz, drained canned tuna
• 5 oz mixed baby greens
• 1 cup, halved cherry tomatoes
• 1/2, thinly sliced cucumber
• 1/4 cup, finely sliced red onion
• 1, juiced lemon
• 3 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 2 tbsp, chopped fresh dill
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, whisk together 1 lemon juiced, 3 tbsp olive oil, 1 tsp dijon mustard, 1/4 tsp sea salt, and 1/4 tsp black pepper to create a vinaigrette.
2. Step 2: Add 5 oz mixed baby greens, 1 cup halved cherry tomatoes, 1/2 thinly sliced cucumber, and 1/4 cup finely sliced red onion to the bowl, then toss with 1/4 of the vinaigrette until greens are lightly coated.
3. Step 3: Gently fold in 8 oz cooked shrimp and 1 drained can tuna, then add 2 tbsp chopped fresh dill and the remaining vinaigrette, tossing until all ingredients are evenly distributed and coated.
4. Step 4: Divide salad among plates, ensuring each portion has a balance of greens, seafood, and vegetables, and serve immediately.