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    You are in: Home / Cookbooks / Salads: Cold from the Ocean
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    126 recipes in

    Salads: Cold from the Ocean

    [Cover photo by Thorsten.] Fish or seafood salads. (I don't like lobster, though, so no lobster here.) My other salad cookbooks are Bean There, Done That, Loved It , Chicken Salad , Close the door—I'm dressing! , Cool and Fruity , Cool and Leafy , Cool and Meaty , Cool and Stacked , Old King Cole Slaw , Pass da Pasta Salad Please , Potato Salad Roundup , Veggies-But-Not-Greens and Yukking ...er, Yolking It Up .
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    From Southern Living.

    Recipe #163891

    This tastes like summer. The salty tuna, the bitter Radicchio... the sweet summer tomatoes and the sour from vinegar. Perfectly balanced.

    Recipe #162815

    A nice refreshing lunch and another way to use canned tuna.

    Recipe #65773

    I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :)

    Recipe #147438

    This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.

    Recipe #24828

    Authentic Crab Louis

    Recipe #43903

    An elegant aspic is something no well-dressed buffet would be without. This recipe is easily made the day before an event. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time.

    Recipe #144092

    Don't misss out on this one! Being in a dilema one day with some sea bass that I needed to cook, but would not be eating the same day, I steamed it with some thyme, refrigerated it and then used it the next day in this recipe in place of the raw fish and just feel in love with the cold salad! In as much as we love sushi and sashimi, I will try it with the raw fish as well. I will also try it with cooked shrimp, scallops, lobster, etc. It has so many possibilites and is so low-cal, with an Oriental flair in the dressing. This recipe came from www.fishingworks.com.

    Recipe #54132

    For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. I don't use potatoes in mine, but if you like to add them, do so. I have added the sardines because I like them in this salad, but you can leave them out. The dressing can be drizzled over the salad instead of mixing it in, or you can use your own favorite dressing. Serve with some nice bread, and a glass of wine (of course!) Cook time of the beans is not included.

    Recipe #55886

    I designed this delicious and attractive, easy to prepare dish for a friend's end of the summer party. It is a healthy, non-toxic forming* and completely digestive, complete protein meal. It is also low calorie and coordinates with BodyKnowledge-tm Intelligent Eating Plans (*see my profile for more info). Great for parties, families and weight management! Serve with steamed vegetables for added nutritional value.

    Recipe #70870

    My husband loves this salad and so I'm posting it here for safekeeping. I hope you enjoy it as much as he does!

    Recipe #88969

    2 Reviews |  By Nurbel

    Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.

    Recipe #21979

    My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.

    Recipe #42652

    1 Reviews |  By dale!

    This makes a delicious and healthy meal on it's own or a great side dish. So easy and so tasty!

    Recipe #48770

    I came up with this recipe a few days ago when I wanted to make a shrimp salad that did not have pasta or salad greens in it. I added things as I went along. The olives add a unique taste to the salad. The recipe calls for pickle juice even though it does not contain any pickles. If you don't have pickle juice, just add more olive juice. This salad tastes better if it is refrigerated for several hours or overnight. Since both olive and pickle juices have a lot of salt in them, there is no salt listed in the ingredients list. This can be served as a meal or as an appetizer at a party. Cook time is refrigeration time and is the minimal time it should be refrigerated for best flavor.

    Recipe #96500

    A Thai Specialty where the mackerel is fresh. Sounds fishy but it aint. Lolz

    Recipe #59844

    Signature California ingredients and flavorful spices are the secret to this taste sensation I developed. I'm always asked to bring this to parties or family celebrations.

    Recipe #88681

    My mom has been making this for years. Its a great salad served before a good Italian meal. Mom always serves it before her meat sauce. She makes a big platter and measures nothing. You should probably like anchovies or at least the flavor of them. I posted her recipe but I use whole anchovies packed in salt, cleaned, and a GOOD extra virgin olive oil in place of the canned. But her way is easier. I also use homemade roasted pepper. You can add anything else you wish.

    Recipe #109592

    I grew up in North-Rhine Westphalia, in Germany, where this is eaten quite regularly. I adopted this recipe from Recipezaar as it didn't have a home and I thought it'd be nice to actually make this recipe, also known as Herringsstip, as I usually just buy it ready made. I'll update once I've made it, but if you make it before me, please let me know what you think!

    Recipe #7366

    80 Reviews |  By Dee514

    A tasty tuna salad which is easy to prepare. I frequently make it during the Summer for a light supper, after a day at the pool. Also works well for picnics. Amounts given are estimates, I usually prepare this "by taste".

    Recipe #28665

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