26/09/2025
Best Creamy Fresh Salad Recipes
Full Recipes 👇
1. Creamy Crab Salad
Ingredients:
1 lb real crab meat or imitation crab, sliced
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice (freshly squeezed
½ teaspoon Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper to taste
½ cup celery, finely chopped
¼ cup red onion, finely chopped
2 tablespoons fresh dill, chopped
1 teaspoon Worcestershire sauce
Instructions:
If using real crab, check for shells and gently shred it. If using imitation crab, roughly chop or pull apart into chunks.
In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Add crab meat, celery, red onion, and fresh dill to the dressing.
Stir gently to combine without breaking up the crab too much.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on crackers, lettuce cups, or as a sandwich filling. Enjoy!
2. Best Creamy Shrimp Salad
Ingredients:
SHRIMP SALAD
1 pound poached shrimp,
1/2 cup finely diced red bell pepper
1/2 cup finely diced celery
1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup roughly chopped fresh dill
Salt and pepper to taste
POACHED SHRIMP
1 pound large raw shrimp, peeled and deveined
2 quarts water
1 lemon, cut in half
2 cloves garlic, smashed
1 teaspoon pepper
1 tablespoon salt
1/2 teaspoon Cajun seasoning
Directions
POACH THE SHRIMP. Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.
Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.
Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.
MAKE THE SALAD. Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, mayonnaise, lemon juice, dill, salt, and pepper.
Gently mix the ingredients until they are well combined.
Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.
3. Best Classic Chicken Salad
Ingredients:
4 cups cooked chicken, shredded or diced (rotisserie or poached)
1 cup chopped celery
1 cup red grapes , halved
⅓ cup chopped red onion
¼ cup toasted sliced almonds
1 cup mayonnaise
¼ cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Fresh dill for garnish
To a medium size bowl, add the shredded chicken, chopped celery, grapes, onions, and almonds. In a small bowl, mix the mayonnaise with the lemon juice and salt and pepper. Add the mayo mixture to the bowl with the chicken and mix well. Taste for seasoning and adjust to your taste. Serve the chicken salad on croissants or bread, or over salad greens. Refrigerate for 3-4 days
4. Best Tuna Salad
Ingredients:
2 cans tuna, drained (use solid albacore for chunky or light tuna for softer texture)
1/3 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp lemon juice
1 stalk celery, finely diced
1/4 cup red onion, finely diced
1–2 tbsp dill pickles or relish (optional, for tang)
1 boiled egg, chopped (optional, adds creaminess & protein)
1 tbsp fresh parsley or dill, chopped
Salt & black pepper to taste
Instructions:
In a mixing bowl, combine tuna, mayo, mustard, and lemon juice.
Fold in celery, onion, pickles, egg, and herbs.
Season with salt and pepper.
Chill for 20–30 minutes before serving for best flavor.
Serving Ideas:
As a sandwich with lettuce and tomato
Over mixed greens as a tuna salad bowl
With crackers or cucumber slices for a light snack
Stuffed in tomatoes or avocados for a fresh twist
5. Best Egg Salad
Ingredients:
6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise (or Greek yogurt for lighter)
1 tsp Dijon mustard (or yellow mustard for classic)
1 tbsp lemon juice (or pickle juice)
1 stalk celery, finely diced
2 tbsp red onion or green onion, finely chopped
1 tbsp fresh dill or parsley, chopped
Salt and black pepper to taste
Paprika (optional, for garnish)
Instructions:
Roughly chop the hard-boiled eggs and place them in a bowl.
Add mayonnaise, mustard, and lemon juice. Mix gently.
Stir in celery, onion, and herbs.
Season with salt and pepper.
Chill for 20 minutes before serving to let flavors blend.
Serving Ideas:
Classic egg salad sandwich on soft bread
On toast with avocado slices
Scooped onto lettuce cups or inside a wrap
Topped with paprika or chives for extra flavor
Photo Credit: Owner
