Ina Garten’s Seafood Salad is a luxurious, refreshing dish that brings together a medley of tender shellfish and seafood tossed in a lemony, herb-infused dressing. Perfect for summer entertaining, holidays, or a light lunch, this salad showcases the natural sweetness of shrimp, scallops, and lobster with minimal fuss and maximum flavor.

It’s a true Barefoot Contessa-style recipe—simple, elegant, and always delicious.

Other Ina Garten Recipes

What Is Ina Garten’s Seafood Salad?

Ina’s seafood salad typically includes a mixture of cooked shellfish like shrimp, scallops, and lobster, lightly tossed in a vinaigrette made with fresh lemon juice, olive oil, and Dijon mustard. It’s brightened with fresh herbs such as dill or parsley, and often combined with celery or red onion for crunch.

Reasons to Try Ina Garten’s Seafood Salad

Elegant and light – A sophisticated take on seafood
Perfect for entertaining – Impressive yet easy to prepare
Naturally gluten-free and low carb
Can be served warm, cold, or at room temperature
Flexible ingredients – Use your favorite seafood
Healthy and protein-rich – Nutrient-dense with clean flavors
Ideal for summer meals or special occasions

Ingredients Needed to Make Ina Garten’s Seafood Salad

1 pound large shrimp, peeled and deveined
½ pound sea scallops, side muscle removed
½ pound cooked lobster meat, chopped
1 teaspoon kosher salt (for boiling water)
1 cup celery, small-diced
¼ cup red onion, finely chopped
2 tablespoons chopped fresh dill or parsley
Optional: 1 teaspoon lemon zest

For the vinaigrette:

¼ cup freshly squeezed lemon juice
1 tablespoon Dijon mustard
½ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions to Prepare Ina Garten Seafood Salad

Step 1: Cook the shrimp and scallops

Bring a large pot of salted water to a boil. Add the shrimp and scallops and simmer for 3–4 minutes, just until opaque and cooked through. Drain and transfer to an ice bath to cool quickly. Pat dry and set aside.

Step 2: Prepare the dressing

In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper until emulsified.

Step 3: Combine the seafood

In a large mixing bowl, combine the cooked shrimp, scallops, and lobster. Add celery, red onion, and herbs. Gently toss to combine.

Step 4: Dress the salad

Pour the vinaigrette over the seafood mixture and toss gently until evenly coated. Add lemon zest if using.

Step 5: Chill and serve

Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature with lemon wedges.

What Goes Well With Ina Garten’s Seafood Salad

Crusty sourdough or French baguette – Great for scooping
Chilled white wine or rosé – Crisp and refreshing pairing
Roasted asparagus or green beans – Light vegetable sides
Mixed greens or arugula – To turn it into a salad bowl
Avocado slices or cucumber ribbons – Creamy and cooling contrast
Lemon vinaigrette-dressed pasta – For a more filling meal
Corn on the cob or tomato salad – Seasonal summer companions

Key Tips for Making Ina Garten’s Seafood Salad

Don’t overcook the seafood – Keep it tender and juicy
Use fresh lemon juice – For the brightest flavor
Chop add-ins finely – Ensures even distribution
Let salad rest before serving – Enhances flavor depth
Taste before serving – Adjust salt, lemon, or herbs as needed
Pat seafood dry after cooking – Prevents a watery salad
Use high-quality olive oil – It makes a noticeable difference

Creative Variations of Ina Garten’s Seafood Salad

Add lump crab meat – Rich and sweet
Include cooked calamari or octopus – For an Italian-style seafood salad
Swap dill for basil or tarragon – To change the herb profile
Use lime instead of lemon – Adds a tropical note
Toss in cherry tomatoes or capers – For brightness and acidity
Add cooked orzo or couscous – To make it more filling
Top with microgreens or sprouts – Adds freshness and texture

Storage Guidelines for Ina Garten Seafood Salad

Store in an airtight container in the fridge – Best within 2 days
Do not freeze – Seafood texture will suffer
Stir gently before serving leftovers – Redistribute dressing and herbs
Keep chilled if serving for a picnic – Use an ice pack or cooler

Reheating Tips for Ina Garten’s Seafood Salad

Not recommended to reheat – Best enjoyed cold or at room temperature
Let chill off before serving – Enhances flavor
Refresh with a squeeze of lemon and a drizzle of olive oil if needed – Brings it back to life

Nutritional Value (per serving, approx.)

Calories: 320
Protein: 28g
Carbohydrates: 3g
Fat: 22g
Fiber: 1g
Sugar: 1g
Sodium: 540mg

A light, protein-packed salad that’s satisfying and elegant.

FAQs

What seafood is best in Ina Garten’s seafood salad?

Shrimp, scallops, and lobster are commonly used in Ina’s seafood salad for their delicate flavor and tender texture. You can also include crab or calamari for variation.

Can I make seafood salad ahead of time?

Yes, you can make it up to a day in advance. Store it covered in the refrigerator and gently toss before serving.

Is seafood salad served hot or cold?

Seafood salad is best served cold or at room temperature, allowing the flavors to blend and the dressing to absorb.

How do I prevent seafood salad from becoming watery?

After cooking, cool the seafood in an ice bath and pat it dry thoroughly before mixing. This helps prevent excess moisture in the salad.

Wrapping Up

Ina Garten’s Seafood Salad is a fresh, flavorful dish that’s perfect for warm weather or upscale occasions. With tender shrimp, scallops, and lobster dressed in a simple lemon vinaigrette, it’s light yet indulgent—just the kind of effortless luxury that defines Ina’s recipes. Make it for lunch, dinner, or your next get-together and enjoy a taste of coastal elegance.