Seafood Salad with Herb Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A fresh, beach-inspired salad with grilled shrimp, mussels, and a zesty herb dressing. This mediterranean-inspired salads ready in about 40 minutes pairs peeled and deveined shrimp, cleaned and bearded mussels, small, thinly sliced red onion 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 280 calories and feeds 4, 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

• 1 lb, peeled and deveined shrimp
• 12, cleaned and bearded mussels
• 1 bunch, trimmed and cut into 1-inch pieces asparagus
• 1 small, thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Grill 1 lb shrimp over medium heat for 2-3 minutes per side until pink. Toss with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Steam 12 mussels in a pot of boiling water for 5-7 minutes until shells open. Discard any unopened mussels.
3. Step 3: In a bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 cup parsley, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Toss 1 bunch asparagus, 1 small red onion, and grilled shrimp with the dressing. Garnish with remaining parsley and serve chilled.