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Giada Christmas Seafood Salad

Giada Christmas Seafood Salad - recipe card
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A vibrant and elegant seafood salad inspired by Giada De Laurentiis’s festive Italian-American style. This no-cook dish features tender shrimp, sweet lump crabmeat, and crispy celery tossed in a bright lemon-herb vinaigrette, perfect for a light holiday starter or elegant lunch.

Ingredients

Scale
  • 1 pound large shrimp (21–25 count), peeled, deveined, and tails removed, fully cooked
  • 8 ounces lump crabmeat, picked over for shells
  • 1/2 cup celery, finely diced (about 2 ribs)
  • 1/4 cup red bell pepper, finely diced (about 1/4 medium pepper)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh chives, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon lemon zest (from same lemon)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 cups mixed baby greens or arugula, for serving
  • Lemon wedges, for garnish (optional)

Instructions

  1. First, prepare the shrimp. If using large cooked shrimp, halve them lengthwise to create more delicate pieces that blend evenly with the crab. Place the halved shrimp in a large mixing bowl.
  2. Gently fold the lump crabmeat into the shrimp, taking care not to break the crab chunks into small shreds. The lumps of crab add texture and visual appeal to the salad.
  3. Add the finely diced celery and red bell pepper to the seafood mixture. These add fresh crunch and a mild sweetness that balances the rich shellfish. Stir gently to combine.
  4. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, fine sea salt, and black pepper. Emulsify until the dressing is thick and cohesive—the Dijon helps bind the oil and lemon juice together.
  5. Pour the vinaigrette over the seafood mixture. Using a rubber spatula, fold gently but thoroughly, coating all ingredients evenly. Be careful not to overmix or the crab may break apart.
  6. Sprinkle the chopped parsley and minced chives over the salad and fold once more. The fresh herbs add brightness and a subtle oniony note that complements the seafood.
  7. Taste the salad and adjust seasoning if needed; you may want an extra pinch of salt or a squeeze of lemon. The final flavor should be bright, briny, and herbaceous.
  8. To serve, arrange 1 cup of mixed baby greens or arugula on each of four chilled plates. Divide the seafood salad evenly among the plates, mounding it in the center atop the greens.
  9. Garnish each plate with a lemon wedge, if desired. The extra citrus can be squeezed over the salad just before eating to enhance freshness.

Notes

Store the seafood salad (without greens) in an airtight container in the refrigerator for up to 2 days. The greens should be added fresh just before serving to prevent wilting. Do not freeze, as the texture of the seafood will suffer. For best quality, serve chilled or at room temperature within 1 hour of assembling. If preparing ahead, keep the dressing separate and toss just before serving to maintain the crispness of the vegetables.

Nutrition

Keywords: Giada seafood salad, Christmas seafood salad, Italian seafood salad, no-cook salad, shrimp crab salad, lemon herb vinaigrette, holiday starter, seafood appetizer, lump crabmeat salad, festive salad

Find it online: https://giadacooks.com/giada-christmas-seafood-salad/