See more
Photo: Thomas J. Story; Food Styling: Robyn Valarik Photo by: Photo: Thomas J. Story; Food Styling: Robyn Valarik

Seafood Salad with Creamy Tarragon Dressing

Serve this seafood mix on a bed of watercress or butter lettuce, or as a sandwich in toasted brioche buns or on crusty bread.

Sunset JUNE 2012

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 43%
  • Protein: 42g
  • Fat: 19g
  • Saturated fat: 2.9g
  • Carbohydrate: 16g
  • Fiber: 3.4g
  • Sodium: 1118mg
  • Cholesterol: 338mg

Go to full version of

Seafood Salad with Creamy Tarragon Dressing recipe