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Quick Seafood Salad

Serves 2 to 3
Time 10 min
Here's a nice change from the usual tuna salad. When you have fish for dinner, prepare an extra fillet to make a fresh seafood salad for the next day's lunch. Pack on diced romaine and you've got a colorful and delicious lunch. This recipe can be made and packed the night before.
Ingredients
  • 1 (6-ounce) cooked fish fillet, broken into small pieces
  • 2 tablespoons mayonnaise
  • 1 teaspoon sweet pickle relish
  • 1/8 teaspoon dried dill (or 1 teaspoon chopped fresh dill)
  • Squeeze of lemon juice (optional)
  • 1/4 teaspoon fine sea salt
  • 4 leaves romaine lettuce, chopped
  • 1/4 teaspoon ground black pepper
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Method

Put fish, mayonnaise, relish, dill, lemon juice, salt and pepper into a bowl and toss gently to combine. 

Arrange lettuce on plates (or in containers, if packing for lunch) and top with seafood salad. 

Chill and serve with whole grain crackers and cherry tomatoes, if you like.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (6-ounce) cooked fish fillet, broken into small pieces
  • 2 tablespoons mayonnaise
  • 1 teaspoon sweet pickle relish
  • 1/8 teaspoon dried dill (or 1 teaspoon chopped fresh dill)
  • Squeeze of lemon juice (optional)
  • 1/4 teaspoon fine sea salt
  • 4 leaves romaine lettuce, chopped
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.