Light and refreshing, this salad is a perfect side dish for grilled meat or an appetizer along with crackers.
It’s BBQ and picnic season, YAY! I am tired of always bringing the same dish to cookouts, no matter how good it is.
I use Google Drive (not an affiliate) to sort the links of recipes that are not on my blog but couldn’t find anything exciting there. Next, I looked into an almost forgotten old recipe binder and BINGO!
I found Jörg’s seafood rice salad recipe that I brought with me from Germany 17 years ago. My friend Jörg tossed this recipe together often for the cookouts, and everyone was in love (with the salad).
You might think what an odd combination of ingredients for a salad, but trust me, they work wonderfully together!
The salad is light and refreshing. I made it for the office potluck, and it was a hit! It’s a perfect side dish for grilled meat or an appetizer along with crackers.
What is your favorite dish to bring to cookouts?
🛒 Ingredients and Notes
- Rice (I always use Basmati)
- Can of tiny shrimp
- Tuna in water
- Corn
- Mushrooms
- Carrot
- Eggs
- Garlic powder
- Mayonnaise
- Lemon
🔪 Instructions
- Cook rice according to package directions or my way: In a small saucepan heat one tablespoon of butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that’s if you’re using aromatic rice like Basmati or Jasmin).
- Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you’re using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
- In a medium bowl, combine all ingredients (drain the canned ingredients first), taste, and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!
- Danish Warm Potato Salad
- Polish Cucumber Salad
- Cauliflower Mock Potato Salad
- Leftover Cheeseburger Salad
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Seafood Rice Salad
Ingredients
- ½ cup uncooked Rice, I always use Basmati
- 1 4 oz. can tiny Shrimp
- 1 5 oz. can Tuna in water
- 1 cup cooked Corn, can use canned
- 1 4 oz. can Whole Button Mushrooms
- 1 Carrot, shredded
- 2 Eggs, hard boiled and chopped
- ½ teaspoon Garlic Powder
- ½ cup Mayonnaise
- Juice of ½ Lemon
- Salt and freshly ground Black Pepper to taste
Instructions
- Cook rice according to package directions or my way: In a small saucepan heat one tablespoon butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that’s if you’re using aromatic rice like Basmati or Jasmin).
- Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you’re using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
- In a medium bowl combine all ingredients (drain the canned ingredients first), taste and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!
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