Seafood Salad
A light, protein-packed seafood salad made with shrimp, crab (or imitation crab), crisp vegetables, and a creamy-yet-light dressing. This version is designed to be Weight Watchers friendly while still tasting fresh and satisfying.
Ingredients
For the salad | |
Cooked shrimp | 1 lb (450 g), peeled and chopped |
Crab meat or imitation crab | 8 oz (225 g), chopped |
Celery | 2 stalks, diced |
Red bell pepper | 1 small, diced |
Green onion | 2, thinly sliced |
Cucumber | 1 cup, diced |
Fresh dill or parsley | 2 tbsp, chopped |
For the dressing | |
Plain nonfat Greek yogurt | ½ cup |
Light mayonnaise | 2 tbsp |
Lemon juice | 1 tbsp |
Dijon mustard | 1 tsp |
Garlic powder | ½ tsp |
Salt | ¼ tsp, or to taste |
Black pepper | ¼ tsp |
Instructions
Make the dressing
In a medium bowl, whisk together Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
Prepare the seafood
If using large shrimp, chop into bite-size pieces. Flake or chop the crab meat.
Combine the salad
In a large bowl, add shrimp, crab, celery, bell pepper, green onion, cucumber, and herbs.
Dress and chill
Pour the dressing over the seafood mixture and gently toss to coat. Refrigerate for at least 30 minutes for the best flavor.
Serve
Serve chilled on lettuce leaves, in a wrap, or alongside crackers or fresh vegetables.
Approximate Nutrition
Per serving | Amount |
Serving size | About 1 cup |
Calories | 170–220 |
Protein | 22–26 g |
Carbohydrates | 6–10 g |
Fat | 6–9 g |
Weight Watchers Points can vary depending on the specific brands used, especially the crab and mayonnaise. Using all shrimp and nonfat Greek yogurt typically keeps the points lower.
Weight Watchers Tips
Use all shrimp instead of imitation crab for fewer points.
Choose nonfat Greek yogurt to reduce points further.
Serve in lettuce cups instead of bread or tortillas.
Add extra crunchy vegetables (cucumber, celery, radishes) for more volume with minimal points.
Optional Variations
Variation | Add or change |
Mediterranean | Add chopped olives, cherry tomatoes, and fresh oregano. |
Spicy | Add diced jalapeño and a dash of hot sauce. |
Old Bay Style | Add 1 tsp Old Bay seasoning to the dressing. |
Avocado | Stir in diced avocado just before serving. |
This salad is excellent for meal prep and keeps well in the refrigerator for 2–3 days.
