Salad: Canada – Nova Scotia, Atlantic Canada – Maritime Seafood Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

- 12 large shrimp, peeled and deveined, approx. 8 oz (225 g)
- 8 oz (225 g) sea scallops, cleaned
- 1 cooked lobster tail, meat removed and chopped, approx. 6 oz (170 g) (optional)
- 6 cups (180 g) mixed baby greens (spring mix, arugula, baby spinach)
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium cucumber, seeded and thinly sliced, approx. 8 oz (225 g)
- 2 celery stalks, thinly sliced, approx. 3 oz (85 g)
- 1/4 small red onion, thinly sliced, approx. 1 oz (30 g)
- 4 radishes, thinly sliced, approx. 2 oz (60 g) (optional)
- 2 tbsp (8 g) fresh chives, snipped
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh dill, chopped, plus 1 tbsp (4 g) for garnish
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) plain Greek yogurt
- 2 tbsp (30 ml) mayonnaise
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup (optional)
- 1/2 tsp (2.5 ml) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 cup (240 ml) light seafood poaching liquid or water with 1 bay leaf and a few lemon slices (for poaching)

Instructions

Short Description:
A light, chilled salad showcasing Nova Scotian seafood—tender shrimp, sweet sea scallops, and optional lobster—tossed with crisp greens, cucumber, celery, and a lemon-dill dressing that highlights local freshness.

Regional Notes:
This Atlantic Canadian version emphasizes the bounty of Nova Scotia waters by using a mix of shrimp, scallops and sometimes lobster, prepared simply to keep the seafood's flavor front and center. The dressing is a light lemon-dill style common in Maritime seafood salads rather than a heavy mayonnaise-only dressing found elsewhere.

1. Prepare poaching liquid: bring 1 cup (240 ml) water with a bay leaf and 2 thin lemon slices to a gentle simmer in a medium saucepan. Keep at a low simmer.
2. Poach shrimp: add shrimp, cook until just opaque and pink, about 2–3 minutes depending on size. Remove with a slotted spoon to an ice bath to stop cooking; drain and pat dry.
3. Poach scallops: using the same simmering liquid (briefly refreshed if needed), add scallops and cook until just opaque in the center, about 1–2 minutes. Transfer to ice bath, then drain and pat dry. If scallops are very large, increase time slightly but avoid overcooking.
4. Prepare lobster (if using): if using pre-cooked lobster tail meat, warm gently in the poaching liquid for 30–45 seconds, then cool. If using raw lobster meat, steam or poach until opaque, then cool. Chop into bite-sized pieces.
5. Make dressing: in a small bowl whisk together olive oil, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey (if using), chopped dill, salt, and pepper until smooth and emulsified. Taste and adjust seasoning or lemon.
6. Assemble salad base: in a large bowl combine mixed greens, cherry tomatoes, cucumber, celery, red onion, radishes (if using), chives, and parsley. Toss lightly to combine.
7. Combine seafood and dressing: place cooled shrimp, scallops, and lobster (if using) in a separate bowl. Add about two-thirds of the dressing and toss gently to coat the seafood without breaking it apart. Reserve remaining dressing for the greens.
8. Serve: either (a) gently fold the dressed seafood into the greens and serve immediately, or (b) arrange greens on a platter and mound the dressed seafood on top for a composed presentation. Drizzle any remaining dressing over the salad and garnish with remaining dill.
9. Chill and timing: this salad is best served chilled or at cool room temperature; if making ahead, keep greens and seafood separate and combine within 1 hour of serving to preserve texture. Refrigerate leftovers in an airtight container for up to 24 hours.