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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 03, 2010

Zesty Lemon-Lime Seafood Salad with Homemade Salsa

By Worker Bee

For most people, the word “salad” brings to mind a simple bowl of lettuce drizzled in dressing. As we suspected, however, you all are not most people. The dozens of salad recipes pouring in for the Primal Blueprint Cookbook Contest have proven you’re a bold bunch when it comes to salad-making and your creative combinations have been inspiring and mouth-watering.

This open-minded approach to salad is exactly what we loved about Michelle DeLorenzo’s Lemon-Lime Seafood Salad.  She made seafood the star, bedded it on a layer of dark greens and avocado and got rid of dressing entirely in favor of a zesty salsa.

Michelle admits this is her favorite salad not only because it’s a flavorful protein boost, but also because she loves making people at work jealous with her salad creations. “It encourages them to make salads for lunch themselves,” she explains, “instead of hitting the truly frightening cafeteria.”

The seafood in Michelle’s salad has a fresh, light flavor from lemon and herbs, and a spicy kick from red pepper flakes and Tabasco. Sort of like ceviche, except for the seafood is fully cooked. The easiest cooking method for the shrimp and scallops in the salad is a quick sauté in oil or butter. As for the crab, fresh, cooked crabmeat can be bought at the seafood counter and is the most flavorful, but also the most expensive. Pasteurized, canned crab meat is usually less expensive, but some brands have a flavor that is a little fishy. Just make sure you don’t use imitation crab, which really isn’t crab at all.

The salsa Michelle uses as a dressing is a straightforward blend of tomato, garlic, onion and cilantro, but roasting the tomatoes beforehand gives the salsa a richer flavor than simply using raw tomatoes. Roasting is also a good way to coax flavor out of tomatoes that aren’t quite in season yet.

The seafood combination in this salad tastes decadent but not heavy, the salsa is fresh and lively, and a garnish of creamy avocado sends the flavor combination right over the top. Luckily, Michelle’s recipe serves four, so you just might have enough to share with those jealous co-workers…

Servings: 4

Salad Ingredients:

  • 1/2 pound cooked lump crabmeat (or lobster meat)
  • 1/2 pound cooked shrimp
  • 1/2 pound cooked sea scallops
  • 1 tablespoon of chopped fresh tarragon
  • 2 tablespoons of lemon juice
  • 1/2 tsp red pepper flakes
  • Tabasco sauce, to taste
  • Salt to taste
  • 2 avocados
  • Your favorite greens

Salsa Ingredients:

  • 1 medium onion, chopped
  • 2 1/2 cups coarsely chopped roasted tomatoes
  • 2 garlic cloves, finely chopped
  • 1/4 cup coarsely chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil
  • Salt to taste
  • To spice it up, add hot sauce or finely chopped jalapeno to taste


In a medium bowl, combine seafood, tarragon, lemon juice, red pepper flakes and Tabasco sauce and place in the refrigerator to chill.

Combine all the salsa ingredients. For a chunky salsa, stir the ingredients in a bowl. For a smooth salsa, blend in the blender. Letting the salsa sit for awhile helps the flavors blend.

**The salsa can be made with raw tomatoes, but if you’d like to roast them for more flavor start by preheating the oven to 375-400 degrees. Slice each tomato in half and drizzle with olive oil. Roast for at least1 hour, until tomatoes are soft. Longer roasting evaporates some of the moisture and intensifies the flavor.

Cut the avocados in half, remove the pits, and gently scoop the meat out of the shells keeping the shape intact. Slice each avocado half into thin slices.

Place your greens of choice in four bowls and top with 1/4 of the seafood mixture, 1/4 of the salsa and fan the avocado slices on top. Delicious!

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21 Comments on "Zesty Lemon-Lime Seafood Salad with Homemade Salsa"


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7 years 27 days ago

Nice! Looks like a winner. Anything with Avocado, seafood and roasted tomatoes definitely has my interest 🙂

7 years 27 days ago
Gimme that salad right now! I am currently indulging in my own DIY salad… 1 heart of romaine, lots of veggies, 1.2 oz walnuts, 1/2 avocado, and some homemade balsamic vinaigrette dressing (recipe from this blog)… it is lovely! But the Zesty Lemon-Lime Seafood Salad with Homemade Salsa looks great! I can’t wait to here more salad creations! P.S. Beginning Monday, I am doing a 4 week primal experiment. I will be going about 99% primal (I think?) and will be recording everything I eat in detail. I will also be recording stress levels, fitness, etc. I am doing this… Read more »
7 years 27 days ago

Salad looks great. I love it that the recipe include fresh made salsa.

7 years 26 days ago

I am so making this salad sometime this week. Where is that cookbook Mark? I need stuff like this every day.

7 years 26 days ago

WOW! Not much else to say about that…WOW!

7 years 26 days ago
Hi Mark! I love trying out the recipes you post. One of my personal favs is eggs florentine (w/o the english muffin). Eggs over easy on a bed of spinach and a layer of smoked salmon, and covered w hollandaise sauce (butter/yolk mixture), with a generous side of bacon. I discovered this site in mid-February and have been living primally for that amt of time. I went from a tight size 34 to a loose 32″. I would have to say food is not the main expense in living primally, its the necessity of having to buy a new wardrobe!… Read more »
7 years 26 days ago

Looks absolutely awesome! I also think the cookbook contest is a fantastic idea. The salad bar is your best ally in the scary cafeteria. Here are some great tips for going primal at a typical salad bar:

7 years 26 days ago

Shrimp and avocado salad has long been a favorite lunch. Even without any added flavoring, the two are a delicious combo. If no fresh tomatoes on hand or time to make salsa, a squeeze of lime and a sprinkle of chili flakes are sufficient.

7 years 26 days ago

This looks fab…getting really psyched for the cookbook …hope it has some menu planning info, all these recipes look fab but i could use some help in putting together a weeks worth of stuff that maximizes shopping, time etc.

7 years 25 days ago

Agreed! Menu planners would be uber-helpful.

7 years 26 days ago

Looks tasty. People should definitely eat more seafood. 🙂

7 years 26 days ago

Fun trick for the avocado: after you’ve removed the pit, do all of your slicing or dicing while the meat is still in the rind, without puncturing the rind. This should be easy if you have a sharp knife. Then run a soup spoon along the rind and pop all the meat out. The meat should come out whole and then fall apart along the cuts. I’ve found this technique to be very effective, and less messy and less hard on the appearance, especially if you have a very ripe avocado.

7 years 26 days ago

This seafood salad is the best! Not only have I had it more then once, but I know the cook!She’s my sister and this salad really does fill you properly, and great for summer!

7 years 25 days ago

I tried the slow cook pork last week which was a winner and I am looking forward to making the seafood salad this week. Keep them coming! This should pair well with my Vibram Five Fingers – Jamie

7 years 24 days ago

Yummy Yummy! What a great change from the everyday salad. Thanks Michelle for your tasty salad.

7 years 24 days ago

I will definitely try this one. It sounds great. But will have to skip on the avocados. I love them but for some reason they just don’t love me 🙁

Dj Will Power
7 years 23 days ago

I definitely feel in the mood for shrimp now.

Ed - Computer Repair Los Angeles
this looks super delicious. I love avocados they are the best. I make killer guacamole, by the way. thanks for a great recipe! Its not that difficult to eat primal after all. I literally do not buy any of the “bad” stuff in the store and don’t have any at my house(except of ice cream). So I really make it inevitable for myself to eat healthy, because there is nothing else to eat 🙂 try it – it works 🙂 its a little tougher when you go to someone elses house and they make something, it would be not polite… Read more »
7 years 1 day ago

the pics look awesome, i think i will be trying this out

5 years 6 months ago

These look delicious! For a super-easy, healthy recipe, look what I “cooked up” on a trip to Peru:

Super fast and super healthy!

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5 years 4 months ago

strongzz I appreciate, cause I found just what I was looking for. You have ended my 4 day long hunt! God Bless you man. Have a nice day. Bye