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Chop the shrimp into bite-sized pieces. If using scallops or calamari, make sure they’re chopped into similar-sized pieces so every bite has a balanced taste and texture.
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Transfer all seafood to a large mixing bowl. This gives you plenty of space to fold in the other ingredients without crushing the delicate crab meat.
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Add the chopped celery, red onion, cucumber, and bell pepper. These crunchy vegetables add bulk without adding many carbs—perfect for a diabetic diet.
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Fold in the chopped parsley or dill for fresh, herbal brightness. Fresh herbs are an underrated way to add flavor naturally without extra calories or sodium.
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If using avocado, add it last. It provides healthy fats that support blood sugar control and satiety, making the salad more satisfying.
Make the Dressing
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In a medium bowl, whisk together the light mayonnaise and Greek yogurt. This combination keeps the dressing creamy while lowering saturated fat and calories compared to traditional mayo-only seafood salads.
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Add the Dijon mustard, lemon juice, and apple cider vinegar. These acidic components brighten the dish and help balance the natural sweetness of the seafood.
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Whisk in the garlic powder, onion powder, paprika, salt, and black pepper. Adjust seasoning to taste. If you prefer a little heat, add a pinch of cayenne or chili flakes.
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Whisk until smooth. A lump-free dressing ensures consistent flavor throughout the salad instead of pockets of seasoning.
Combine the Salad
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Pour the dressing over the seafood and vegetables. Use a silicone spatula or wooden spoon to gently fold everything together, being careful not to break apart the crab meat.
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