Best Seafood Salad With Lemon Dill Vinaigrette Recipes

Malaguena Lemon and Dill Vinaigrette image

Provided by Anonymous

Time 15m

Yield 1

Number Of Ingredients 7

1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh dill
¼ teaspoon finely chopped garlic
1 squeeze lemon juice, or to taste
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 4 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.8 g, Sodium 379 mg, Sugar 0.1 g

Pasta Salad with Poached Shrimp and Lemon-Dill Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

5 lemons, halved
2 teaspoons honey
1 cup fresh dill, fronds chopped, stems reserved
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled, tails removed and deveined
1 pound fusilli
2 cups grape tomatoes, halved
2 cups diced English cucumber

Steps:

In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

Asparagus and Shrimp Salad with Lemon Dill Vinaigrette image

Provided by McCormick Gourmet

Yield 4

Number Of Ingredients 9

1 pound thin asparagus trimmed and cut into 2-inch pieces
1 pound large shrimp peeled and deveined
1 tsp McCormick Gourmet™ Organic Dill Seed
3 tbsps olive oil
2 tbsps lemon juice
1 medium shallot finely chopped (about 2 tablespoons)
1 tsp French's® Dijon Mustard
1/2 tsp sugar
1/4 tsp salt

Steps:

Cook asparagus in boiling water in large saucepan 3 to 4 minutes or just until tender-crisp. Immediately place in bowl of ice water until cold. Repeat cooking and chilling process with shrimp. Drain well. Place in large bowl
Meanwhile, toast dill seed in small skillet on medium heat 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting
Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Add to asparagus and shrimp; toss to coat well. Serve immediately

Nutrition Facts : Calories 199 Calories