10 Bright, Simple Salads with Seafood

Green curry paste is the secret ingredient in this supersimple, bright and crunchy shrimp salad recipe from F&W's Justin Chapple.

F&W's Melissa Rubel's refreshingly crunchy, tangy salad makes for an excellent spring lunch or super quick dinner.

Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it in her warm shrimp salad.

"The fish we eat in Denmark—mackerel, herring, salmon—have beneficial omega-3 oils," says Trina Hahnemann. Any smoked fish will work well in the sweet-salty salad here.

"Whenever you go to Spain, you always have beans," says Gerald Hirigoyen. "And squid is everywhere in Basque country, where I grew up, and in California too." Hirigoyen combines earthy black-eyed peas (which are a kind of bean) and quickly boiled squid with red wine vinegar and fresh herbs to create a bright-flavored, satisfying first-course salad.

"Crab Louie is not a salad course," says Evening Land winery president Larry Stone. "It's an entire meal."

Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.

This healthy dish gets it kick from the cumin seeds and turmeric.

This lovely seafood salad was an improvisation. "I made it with what I had in the house," Piero Incisa della Rocchetta recalls. "Scarcity breeds creativity." He uses grapefruit juice both to glaze the crab and to make the sweet-tangy salad dressing.

Richard Reddington tosses butter lettuce and shrimp in a lemony vinaigrette, then tops the dish with a second salad of romaine, tomato, avocado and bacon in a Caesar dressing.