Mediterranean-Style Mixed Seafood Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A refreshing cold salad featuring grilled shrimp and salmon, tossed in a zesty lemon vinaigrette with fresh herbs and vegetables for a light yet satisfying meal. This mediterranean-inspired seafood (keto, low carb) ready in about 30 minutes pairs cooked and flaked salmon fillet, cooked and peeled shrimp, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 6 oz, cooked and flaked salmon fillet
• 6 oz, cooked and peeled shrimp
• 1/2, diced cucumber
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, finely sliced red onion
• 2 tbsp, chopped fresh dill
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp salt
• pinch black pepper
• 2 cups arugula

Instructions

1. Step 1: In a large bowl, combine flaked salmon, cooked shrimp, diced cucumber, halved cherry tomatoes, and sliced red onion.
2. Step 2: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and a pinch of black pepper in a small bowl until emulsified.
3. Step 3: Pour the vinaigrette over the seafood and vegetable mixture, then toss gently until evenly coated.
4. Step 4: Add 2 tbsp chopped fresh dill and toss again. Divide 2 cups arugula among plates, top with seafood salad, and serve immediately.