Seafood Rice Salad New Orleans
Submitted by cassidy
New Orleans-style seafood rice salad with shrimp, tuna, hard-boiled eggs, sweet pickles, and pimentos in a creamy mayo dressing. Chilled and served on fresh greens, Creole-style.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
50 minStraight out of the Big Easy, this Creole-inspired rice salad brings together shrimp, tuna, and hard-boiled eggs with the tang of sweet pickles, pimentos, and a squeeze of fresh lemon.
It’s a hearty, no-cook main course salad that comes together in about 20 minutes once you’ve got your rice cooked and cooled.
Served over a bed of mixed greens with tomato wedges on the side, this is the kind of dish that shows up at every good New Orleans church supper and neighborhood potluck.
Kitchen Tips
- Cook your rice the night before and refrigerate it. Cold rice absorbs the dressing without getting soggy.
- Drain the canned tuna really well so you don’t water down the salad.
- A pinch of Creole seasoning in the mayo adds an extra layer of NOLA flavor.
Ingredients
Directions
Combine all ingredients except greens and tomato wedges; season to taste and chill.
Serve on salad greens; garnish with tomato wedges if desired.
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