Seafood Salad with Creamy Tarragon Dressing

Seafood Salad with Creamy Tarragon Dressing Recipe
Photo: Thomas J. Story; Food Styling: Robyn Valarik
Serve this seafood mix on a bed of watercress or butter lettuce, or as a sandwich in toasted brioche buns or on crusty bread.


Serves 4 as a main-dish salad
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 402
Caloriesfromfat 43 %
Protein 42 g
Fat 19 g
Satfat 2.9 g
Carbohydrate 16 g
Fiber 3.4 g
Sodium 1118 mg
Cholesterol 338 mg


1 pound peeled, deveined medium shrimp (30 to 35 per lb.)
1/2 pound bay scallops
1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise
1/2 cup mayonnaise
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup coarsely chopped fresh tarragon
1 tablespoon Dijon mustard
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled, and diced


1. Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.

2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth.

3. Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.

June 2012
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