Despite the name of this recipe, you can make this Giada Christmas Seafood Salad year-round using cod, shrimp, clams, cauliflower, and carrots. This fresh Giada Christmas Seafood Salad recipe can serve up to 6 people.

During the Christmas season, there are plenty of Giada salads you can try, like Giada Broiled Salmon and Fennel Salad and her Broiled Salmon and Fennel Salad, both are crowd-pleasers.

Giada Christmas Seafood Salad Ingredients

For the dressing:

• 3 tbsp of white wine vinegar
• 1 large garlic clove, minced
• 2 tsp of minced fresh rosemary leaves
• Grated zest of ½ large lemon
• 1 tsp of fresh lemon juice
• ½ tsp of kosher salt
• ½ tsp of freshly ground black pepper
• ½ cup of extra-virgin olive oil

For the vegetables:

• 1 tbsp of kosher salt
• 3 medium carrots, peeled and sliced diagonally into ⅓-inch-thick ovals
• ½ pound of green beans, trimmed and halved crosswise
• ½ of a 2-pound cauliflower, cut into florets (about 2½ cups)

For the seafood:

• ½ cup of dry white wine (such as Pinot Grigio)
• ¾ pound of skinless cod fillets, cut into 1½-inch cubes
• ¾ pound of extra-large shrimp peeled and deveined
• ¾ pound of small clams (such as Manila), scrubbed clean
• Lemon wedges for serving

How To Make Giada Christmas Seafood Salad

Make the Dressing:

1. In a medium-sized bowl, whisk the white wine vinegar, minced garlic, rosemary, lemon zest, lemon juice, kosher salt, and black pepper until everything is combined.
2. Slowly whisk in the olive oil until the dressing emulsifies and becomes smooth.

Prepare the Vegetables:

1. Fill a large heavy pot with enough cold water to cover the vegetables by 2 inches. Bring the water to a boil over medium-high heat and add the kosher salt.
2. Toss in the carrots, green beans, and cauliflower, then cook for around 5 minutes, or until they are tender yet still slightly crisp.
3. Use a slotted spoon to transfer the vegetables into a bowl to cool. Keep the water in the pot for later.

Cook the Seafood:

1. Pour the white wine into the vegetable cooking water and gently simmer it. Add the cod pieces and cook them for about 5 minutes or until the fish is opaque and cooked through.
2. Remove the cod with a slotted spoon and set it on a plate. Then, add the shrimp and clams into the pot, cover, and cook until the clams open and the shrimp become opaque, about 4 to 5 minutes.
3. Discard any clams that do not open and set the shrimp and clams aside with the cod.

Assemble the Salad:

1. On a large platter, evenly arrange the cooked carrots, green beans, and cauliflower. Layer the cooked cod, shrimp, and clams on top of the vegetables. Drizzle the entire salad with the dressing to coat everything lightly and evenly.
2. Surround the seafood and vegetables with lemon wedges for garnish, and serve the salad immediately while it’s fresh and full of flavor.

Recipe Tips

• Add some herbs to the dressing: Try adding fresh thyme or basil to the dressing for an extra layer of flavor. This twist works well if you’re making the salad during warmer months.
• Use pre-cooked seafood for convenience: If you’re short on time, you can substitute fresh seafood with pre-cooked shrimp and canned clams, reducing prep and cook time without compromising flavor.
• Chill your salad before serving: For a refreshing touch, let the salad sit in the fridge for about 30 minutes before serving. It enhances the flavors and gives the dish a cool bite.
• Substitute cauliflower for broccoli: If you’re not a fan of cauliflower, lightly steamed broccoli works well as a replacement, providing a similar texture and pairing nicely with the seafood.

Recipe FAQs and Variations

Check out More Giada Salad Recipes:

• Giada Herbed Quinoa
• Giada De Laurentiis Baccala Salad
• Giada Candied Lemon and Arugula Salad