Summer Seafood Salad with Olives


  • 1 cup mayonnaise
  • 1/3 cup chili sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped capers
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon dill pickle relish
  • 2 good dashes of Worcestershire sauce
  • 2 cups chopped fresh romaine lettuce
  • 2 cups baby greens
  • 1 cucumber, thinly sliced lengthwise, making ribbons
  • 2-3 green onions, thinly sliced
  • 3 radishes, thinly sliced
  • ½ cup sliced California Green Ripe or Black Ripe Olives
  • 1 tablespoon capers
  • ½ cup finely shredded cheddar cheese, optional
  • 8 ounces fresh crab meat (canned is fine if you can’t find fresh. Just use a high-quality canned crab)
  • ½ pound cooked small salad shrimp
  • Lemon Wedges for serving


  1. Whisk together the mayonnaise, chili sauce, lemon juice, capers, chives, pickle relish and Worcestershire sauce. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, combine the chopped romaine and baby greens. Add about a quarter of the dressing to the greens and toss to combine. Divide the greens among 4 plates. Top each salad with a few cucumber ribbons, sliced green onions, sliced radishes, olives, capers and cheddar cheese.
  3. Then top each salad with crab and shrimp. Drizzle a little more dressing over each salad and garnish with additional olives and sliced green onions. Serve with lemon wedges.
  4. To serve this as a side dish, place the dressed greens on a rimmed or shallow platter and layer with the cucumber, green onion and radishes. Then top with the olives, capers and cheddar cheese. Last, top with the fresh seafood and drizzle with additional dressing. Garnish with chopped fresh chive or green onion and additional sliced or whole olives. Serve immediately.
Recipe by:

Karista’s Kitchen