Along the rugged Oregon coastline, where cold Pacific waters meet a culture built on working harbors and early mornings, seafood is not just a meal, it is a reflection of place. From the docks in Newport to the fishing fleets off Coos Bay, the region produces some of the cleanest, most flavorful seafood in the country. Dungeness crab pulled from coastal traps, pink shrimp harvested from deep, cold waters, and a variety of wild fish all share one thing in common: they do not need to be masked with heavy ingredients to shine.
This recipe leans into that philosophy. Instead of mayonnaise, which can overpower delicate flavors and add unnecessary fat, this seafood salad is built around brightness, balance, and clean nutrition. Citrus, herbs, and high-quality olive oil take center stage, allowing each ingredient to speak clearly. It is a dish that feels light but satisfying, equally suited for a warm afternoon on the patio or a simple, nourishing dinner.
What makes this salad stand out is its variety. Oregon’s coastal waters offer a wide range of seafood, and combining them creates layers of texture and flavor. The sweetness of shrimp, the richness of crab, and the firm bite of wild-caught fish come together in a way that feels both abundant and refined.
Fresh Oregon Coast Seafood Salad (No Mayo)
Serves: 4 to 6
Style: Light, high-protein, heart-healthy
Ingredients
1 cup Oregon pink shrimp, cooked and chilled
1 cup Dungeness crab meat, picked clean
1 cup grilled wild salmon, flaked
1 cup albacore tuna, lightly seared and sliced
½ cup bay scallops, lightly sautéed or steamed
1 cup chopped romaine and butter lettuce mix
½ cup cucumber, thinly sliced
½ cup cherry tomatoes, halved (Replace with 1/2 cup of chunked avocado if you’re not a tomato fan.)
¼ cup red onion, very thinly sliced
¼ cup celery, finely chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 avocado, sliced
Citrus Herb Dressing (No Mayo)
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Juice of ½ orange
1 teaspoon Dijon mustard
1 teaspoon honey or local Oregon honey substitute
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
Instructions
Prepare all seafood in advance. Ensure shrimp are peeled, crab is fully cleaned, and fish are cooked and cooled. Keep everything chilled until ready to assemble.
In a large mixing bowl, combine shrimp, crab, salmon, tuna, and scallops. Gently fold to avoid breaking up the more delicate seafood.
Add cucumber, tomatoes, red onion, celery, parsley, and dill. Toss lightly to distribute evenly.
In a separate bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, garlic, salt, and pepper until fully emulsified.
Drizzle the dressing over the seafood mixture and gently toss until everything is lightly coated. Avoid overdressing; the goal is to enhance, not overpower.
Arrange the lettuce mix on a serving platter or individual plates. Spoon the seafood mixture over the greens.
Top with sliced avocado and an extra sprinkle of fresh herbs.
Serve immediately, or chill for 15 to 20 minutes to allow flavors to meld.
A Clean Coastal Finish
This salad captures the essence of Oregon’s coastline without weighing it down. It is high in lean protein, rich in omega-3 fatty acids, and full of fresh vegetables and herbs. The absence of mayonnaise keeps the dish light, making it a smart option for those watching calories while still wanting something satisfying.
More than anything, it respects the ingredients. When seafood is this fresh, simplicity is not a shortcut, it is the right approach.