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High-protein, low-carb mixed seafood salad
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Mixed seafood salad (180 g) has 202 calories. That works out to 112 calories per 100 g. It contains 6.1 g of carbs, 30.2 g of protein, 5.8 g of fat and 1.1 g of fiber. Its 11.2 µg of B12 covers 465% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
202
KCAL / 180G
Carbs
6.1g
· 2% DV
Protein
30.2g
· 60% DV
Fat
5.8g
· 7% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 61% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 202 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 1.26 g | 6% |
| Trans fat | 0 g | |
| Sodium | 612 mg | 27% |
| Total carbohydrate | 6.1 g | 2% |
| Fiber | 1.1 g | 4% |
| Protein | 30.2 g | 60% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 202 kcal |
| 1 ounce (whole) | 28 g | 31 kcal |
| 1 piece (quarter) | 45 g | 50 kcal |
| 1 piece (half) | 90 g | 101 kcal |
| 100 g | 100 g | 112 kcal |
| 1 serving (small) | 120 g | 134 kcal |
| 1 cup (whole) | 160 g | 179 kcal |
| 1 serving (large) | 260 g | 291 kcal |
| 2 cup (double) | 320 g | 358 kcal |
Calculated from 112 calories per 100 g.
Mixed seafood salad usually combines cooked shrimp, squid and mussels with crisp greens or chopped vegetables and a dressing. Recipes vary: some use a lemon-and-olive-oil dressing, while others add mayonnaise or herbs.
Make mixed seafood salad by cooking the seafood safely, cooling it, then tossing it with vegetables and dressing. Cook shrimp, squid and mussels just until done; overcooked squid can turn tough, and dressing is best added shortly before serving.
Mixed seafood salad is usually served cold but made with cooked seafood. Some versions use raw seafood, but those are prepared differently and require careful sourcing and handling; a chilled salad is not automatically safe simply because it is cold.
A lemon and olive oil dressing suits mixed seafood salad because its acidity complements shrimp, squid and mussels without masking their flavor. Add parsley or a little garlic if you like, and toss the dressing through just before serving to keep the greens crisp.
Squid in mixed seafood salad is usually chewy because it was overcooked. Cook it briefly, or use a method designed for longer cooking, then cool it promptly; leaving it simmering in a hot sauce can also make its texture unpleasant.
Mixed seafood salad is best eaten within 1–2 days when covered and kept refrigerated. If it has been left at room temperature for an extended period, discard it rather than returning it to the fridge, and take only the portion you plan to serve.
Freezing mixed seafood salad is generally not recommended because greens and watery vegetables become limp, dressing may separate, and the seafood texture can suffer. If you need to freeze components, freeze the cooked seafood separately before adding vegetables and dressing.
Serve mixed seafood salad with crusty bread, boiled potatoes or a simple grain side for a fuller meal. For a lighter plate, pair it with extra greens and lemon; avoid dressing it long before serving, so the vegetables stay crisp.
Mixed seafood salad can be a nourishing meal, combining protein-rich seafood with vegetables. The dressing and any salty additions can change the overall balance, so a simple lemon-and-olive-oil dressing is a practical choice when you want to keep it lighter.
Yes, mixed seafood salad can be eaten during pregnancy when the seafood is thoroughly cooked, freshly prepared and kept properly chilled. Avoid raw or undercooked seafood; ask your healthcare professional for advice if you have specific pregnancy-related dietary guidance.
Vitamins
B12
11.16µg · 465% DV
B3
4.32mg · 27% DV
Biotin
7.2µg · 24% DV
Vitamin K
25.2µg · 21% DV
Minerals
Selenium
56µg · 102% DV
Phosphorus
378mg · 54% DV
Iodine
61µg · 41% DV
Copper
0.32mg · 36% DV
Sodium
612mg · 27% DV
Potassium ⭐
432mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 202 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mixed seafood salad brings together seafood such as shrimp, squid and mussels with crisp greens, diced vegetables and a light dressing. There is no single place of origin for the dish; chilled seafood salads are common in Mediterranean and coastal cooking, with ingredients varying by region and season.
It is usually served cold as a starter or light lunch, often dressed with lemon and olive oil and accompanied by bread. Mixed seafood salad is protein-rich and relatively low in carbohydrates: it provides 16.8 g of protein per 100 g. For a more filling meal, serve it with whole-grain bread; keeping the dressing modest lets the seafood and fresh vegetables remain the focus.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.26g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 0.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.