Ingredients (Serves 6)
Seafood Base
1 lb cooked shrimp, peeled and deveined, chopped
8 oz lump crab meat (real or high-quality imitation with no added sugar)
1 cup cooked calamari rings (optional but recommended)
1/2 cup cooked scallops, chopped (optional)
Vegetables & Add-ins
1 cup celery, finely diced
1/2 cup red onion, finely diced
1 cup cucumber, small diced
1/2 cup red bell pepper, diced
1/4 cup fresh parsley or dill, chopped
1 cup cherry tomatoes, halved (optional but adds freshness)
1 avocado, diced (optional, adds healthy fats)
Dressing (Diabetic-Friendly)
1/3 cup light mayonnaise (or avocado mayo)
1/3 cup Greek yogurt (plain, unsweetened)
1 tablespoon Dijon mustard
2 tablespoons lemon juice (fresh)
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper
Optional: pinch cayenne or chili flakes
⭐ Step-by-Step Instructions (Detailed & Professional)
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Begin by preparing the seafood. If using frozen shrimp or crab meat, thaw them in the refrigerator for a few hours. Drain well to remove excess moisture, which ensures the salad stays creamy and never watery.
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Pat the shrimp dry with paper towels. This is especially important for shrimp that have been boiled or steamed because excess water can dilute the dressing and the overall flavor of the salad.
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