Ocean Salad
Dive into the refreshing flavors of the Ocean Salad, a vibrant seafood and seaweed medley that's as healthy as it is delicious. This light and flavorful dish combines cooked shrimp, shredded imitation crab meat, and tender wakame seaweed salad with crisp cucumber, creamy avocado, and juicy cherry tomatoes for the perfect balance of textures. Tossed in a zesty dressing made with lemon juice, soy sauce, and sesame oil, and topped with toasted sesame seeds and sliced scallions, this salad is a celebration of ocean-inspired ingredients. Ready in just 20 minutes with no cooking required, it’s an ideal choice for a quick lunch, light dinner, or a stunning appetizer for gatherings. Bursting with umami-rich tones and colorful freshness, this Ocean Salad is a must-try for seafood lovers and healthy-eating enthusiasts alike.
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Recipe Information
Ingredients
- 250 grams Cooked shrimp
- 200 grams Imitation crab meat
- 150 grams Seaweed salad (wakame)
- 1 medium Cucumber
- 1 large Avocado
- 150 grams Cherry tomatoes
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 stalks Scallions (green onions)
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Rinse the cooked shrimp under cold water and pat them dry with a paper towel. Set aside.
Shred the imitation crab meat into smaller pieces using your hands or a fork.
In a large mixing bowl, place the seaweed salad (wakame). If it is pre-packaged and comes in brine, drain it well before adding.
Wash and slice the cucumber into thin half-moons. Add it to the bowl.
Cut the avocado in half, remove the pit, scoop out the flesh, and dice it into small cubes. Add the cubes to the salad, being careful to keep them intact.
Halve the cherry tomatoes and add them to the bowl for a pop of color and freshness.
Thinly slice the scallions (green onions), both the white and green parts, and sprinkle them over the salad.
In a small bowl, whisk together lemon juice, olive oil, soy sauce, sesame oil, salt, and black pepper to make the dressing.
Pour the dressing over the salad and gently toss everything together to coat evenly without breaking the avocado pieces.
Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then sprinkle them over the salad as a garnish.
Transfer the Ocean Salad to a serving platter or individual bowls, and serve immediately to enjoy the fresh flavors.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 22.9 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
