Salad: Canada – Prince Edward Island, Atlantic Canada – Maritime Seafood Salad

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 10 oz (280 g) cooked lobster meat (about 1 small whole lobster, shell removed)  
- 8 oz (225 g) cooked mussel meat (from about 1 lb / 450 g in-shell PEI mussels, approx 20–24 mussels), shells discarded  
- 8 oz (225 g) sea scallops (about 8 medium), patted dry and cooked briefly  
- 5 oz (140 g) mixed salad greens (spring mix)  
- 1 cup (150 g) cherry tomatoes, halved  
- 1 medium Persian cucumber or 1/2 large cucumber, thinly sliced — about 1 cup (120 g)  
- 3 stalks celery, thinly sliced — about 1 cup (110 g)  
- 6 radishes, thinly sliced — about 3 oz (85 g)  
- 1/3 cup (45 g) red onion, very thinly sliced  
- 1/3 cup (15 g) fresh parsley, chopped  
- 2 tbsp (8 g) fresh dill, chopped  
- 2 tbsp (6 g) fresh chives, snipped  
- 3 tbsp (45 ml) extra-virgin olive oil  
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)  
- 1 tsp (5 ml) white wine vinegar  
- 1 tsp (5 ml) Dijon mustard  
- 1/2 tsp (2.5 g) granulated sugar (optional, balances acidity)  
- 1/2 tsp (2.5 ml) Worcestershire sauce (optional, small Maritime touch)  
- Salt and freshly ground black pepper, to taste  
- Lemon wedges, for serving

Instructions

Short Description:
A chilled seaside salad showcasing Prince Edward Island seafood—tender lobster, steamed mussels, and seared scallops—tossed with crisp vegetables and a bright lemon-Dijon vinaigrette. Light, fresh, and meant to highlight the island's shellfish bounty.

Regional Notes:
This Prince Edward Island version emphasizes local PEI mussels and island lobster, often including a few scallops when available; the dressing is kept light to let the fresh shellfish flavor shine. Unlike heavier, mayonnaise-based seafood salads, this Atlantic Canada style uses a lemony vinaigrette and local herbs typical of Maritime summer plates.

1. If starting with live or in-shell seafood: Clean mussels (discard any open that don't close when tapped). Steam mussels in a large pot with 1/4 cup (60 ml) water or white wine until shells open, about 4–6 minutes; discard any unopened. Remove mussel meat from shells and cool. Reserve a tablespoon of the cooking liquid, strained, to add to the dressing if desired. For lobster, boil live lobster 8–10 minutes (depending on size) until cooked, cool, and remove meat; or use pre-cooked lobster meat. 
2. Pat scallops very dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat and sear scallops 1–1.5 minutes per side until golden and opaque; remove and cool.
3. In a small bowl or jar, whisk together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tsp (5 ml) white wine vinegar, 1 tsp (5 ml) Dijon mustard, 1/2 tsp (2.5 g) sugar (if using), 1/2 tsp (2.5 ml) Worcestershire (if using), and 1 tbsp (15 ml) of chopped dill. Add 1 tbsp (15 ml) reserved mussel cooking liquid if using and whisk until emulsified. Season dressing to taste with salt and pepper.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, celery, radishes, red onion, parsley, remaining dill, and chives. Toss gently with about two-thirds of the dressing to lightly coat the vegetables.
5. Fold in lobster meat, mussel meat, and seared scallops carefully so the seafood stays intact. Add remaining dressing a little at a time if needed; aim for a light coating so the seafood remains the star.
6. Chill the assembled salad for 15–30 minutes to meld flavors, or serve immediately over chilled plates. Adjust salt and pepper, garnish with lemon wedges and a few extra sprigs of dill or parsley.
7. Serve as a salad course for 4, accompanied by crusty bread or simple boiled potatoes if desired.