Spanish Seafood Salad with Yogurt Aioli and Granola
A bright, fresh salad that layers tender cooked shrimp and squid over crisp greens, dressed with a creamy garlicky yogurt aioli and finished with a crunchy granola crunch. The yogurt-based aioli replaces heavy mayo with a tangy, lighter alternative, while smoked paprika and fresh lemon add Spanish character. Quick to assemble, satisfying as a main course, and surprisingly elegant for entertaining.
Steps
Before you start
- Use high-quality pre-cooked frozen shrimp and squid—thaw completely before use
- Juice the lemons before you start (you'll need about 3 tbsp total)
- Wash and dry the salad greens ahead of time if using loose varieties
- Optional: chill the Greek yogurt an hour ahead for richer texture
Make the yogurt aioli
- In a small bowl, whisk together the Greek yogurt (1 cup / 240 ml), minced garlic (3 cloves), 2 tbsp (30 ml) of the lemon juice, 2 tbsp (30 ml) of the olive oil, 1/4 tsp kosher salt, a generous pinch of freshly ground black pepper, and the smoked paprika if using.
- Whisk until smooth and creamy, with no lumps of garlic remaining.
- Cover and refrigerate while you prepare the rest of the salad.
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Ready when: Aioli is smooth, creamy, and well combined with no visible garlic pieces
Tip: For an even smoother aioli, use strained Greek yogurt labeled 'Fage'-style; for tangier results, use regular plain yogurt
Prepare the greens and vegetables
- Wash and dry the mixed salad greens (5 cups / 150 g) thoroughly—use a salad spinner if you have one.
- If using red onion and roasted red pepper, thinly slice the onion and cut the pepper into strips.
- Arrange the greens on a large platter or divide among 4 serving plates.
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Ready when: Greens are clean, completely dry, and arranged on plates or platter
Tip: Drying the greens thoroughly is crucial—excess water dilutes the dressing and makes the salad soggy
Season the seafood
- In a medium bowl, combine the cooked shrimp (12 oz / 340 g) and cooked squid (8 oz / 225 g).
- Drizzle with the remaining 1 tbsp (15 ml) lemon juice and 2 tbsp (30 ml) olive oil.
- Season generously with kosher salt and freshly ground black pepper to taste.
- Using a rubber spatula or large spoon, gently toss to coat evenly, being careful not to break or tear the shrimp or squid.
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Ready when: Seafood is evenly coated with oil and lemon juice
Tip: Toss gently—rough handling can make the shrimp and squid tough and rubbery
Build the salads
- Top each bed of greens (or the platter) with the seasoned shrimp and squid, spooning any juices from the bowl over top.
- Scatter the sliced red onion and roasted red pepper strips around the seafood.
- At this point, the salad is ready for dressing and topping.
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Ready when: Salad is assembled with seafood, vegetables, and greens arranged attractively
Tip: Arrange components in sections or layers rather than tossing everything together—it's more visually appealing and easier to eat
Dress and garnish
- Drizzle the chilled yogurt aioli generously over each salad (you may have some left over, which is delicious as a dip).
- Just before serving, sprinkle about 2 tbsp granola over each plate, add a pinch of lemon zest to each portion, and scatter the fresh parsley on top if using.
- Serve immediately.
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Ready when: Granola is visible on top, salads are garnished and ready to serve
Tip: Add granola only just before serving so it stays crunchy—if it sits more than 10 minutes, it will soften from the moisture in the greens and aioli
Good to know
Tips
- Quality ingredients shine in this simple salad—seek out the freshest pre-cooked shrimp and squid from a trusted fishmonger or seafood counter, as they form the foundation of the dish.
- The yogurt aioli is intentionally tangy and lighter than mayo-based versions, creating a brighter accompaniment to seafood. Taste and adjust lemon juice or salt to your preference.
- Don't skip drying the greens and seafood thoroughly—excess moisture is the enemy of a crisp, flavorful salad and will dilute your dressing.
- This salad is highly flexible: substitute roasted red peppers with fresh cucumber, diced tomato, marinated artichokes, or crispy chickpeas. Let seasonal vegetables guide you.
Make ahead
The yogurt aioli keeps refrigerated for up to 2 days, which makes it an excellent make-ahead component. You can also wash and chop vegetables a day ahead, storing them separately in airtight containers in the refrigerator. The seafood is best used the same day it's thawed, though it will keep refrigerated for 1 day.
Storage & reheating
Serve immediately for the best texture and crunch. Leftover components store separately in airtight containers in the refrigerator for up to 1 day: greens, seafood, and aioli each keep best isolated from each other. To serve leftovers, reassemble the salad fresh on a plate, then add granola just before eating. Granola should never be stored in the dressing or with damp greens.
Substitutions
- cooked large shrimp → Fresh large shrimp (1 lb / 450 g), blanched. Bring a pot of salted water to a boil, add fresh shrimp, and cook 2–3 minutes until pink. Immediately plunge into ice water, drain, and pat dry. Use in place of pre-cooked.
- cooked squid → Fresh squid (8 oz / 225 g), blanched. Clean squid, slice into rings, blanch in boiling water 1–2 minutes until just tender, then shock in ice water. Pat dry before using.
- Greek yogurt → Plain yogurt mixed with 2 tbsp sour cream. Use regular yogurt instead of Greek for a thinner aioli with a tangier flavor. The mixture will be less creamy but still delicious.
- granola → Toasted breadcrumbs, crushed pistachios, or panko crumbs. Any crunchy topping works here—choose something that complements seafood and won't overpower the delicate flavors.
