7 delicious and easy recipes

If you love seafood, you’ll be delighted by our oyster salad recipes, perfect for a gourmet lunch or a hearty dinner. Ideal for those looking to add more variety to their plate, oysters are not only delicious, but also have unexpected benefits. By eating them, one gets a good source of vitamins, fatty acids and trace elements. And more specifically: Omega-3, magnesium, iodine, vitamins B and C, iron and calcium. Added to this is their low calorie content. Many resources that deserve to be better known. Discover our selection of oyster salad recipes now!

Oysters and pasta salad

Oyster Salad Pasta Penne Cucumber Tomato Mayonnaise


• 250 g penne pasta
• 1 kg boiled oysters
• ½ cucumber
• 2 tomatoes
• 1 celery stalk
• 4 to 6 basil leaves
• 4 tsp. olive oil
• 2 tbsp. Tablespoon of white wine vinegar
• 1 s. Mayonnaise
• Pepper and salt
• 1 s. Capers
• ½ bag arugula salad


1. Cook pasta according to package directions then rinse with cold water.
2. Remove the cooked oysters from the shell and reserve some for garnish.
3. Peel the tomatoes, cut into quarters, then strip. Cut the cucumber into cubes, the blanched celery into thin strips and the basil into thin strips.
4. Mix vegetables with basil and pasta. Season with olive oil and vinegar to taste. Add mayonnaise and capers, salt and pepper to taste.
5. Finally, add the oyster and arugula salad to the pasta and vegetables.
6. Serve the salad in a salad bowl with some scallions.

*Feel free to check out our article dedicated to Seafood Spaghetti Recipes by following the link provided.

Crunchy oyster salad

Crunchy Salad with Oyster Vegetable Bacon Yogurt Dressing


• 1 kg of fresh oysters
• 3 cloves of garlic, crushed
• 60 ml olive oil
• ½ avocado
• ½ lemon (juice)
• 1 carrot
• 1 beat
• 1 orange
• 4 lettuce leaves
• 1 Greek yogurt
• 4 purple cabbage leaves
• Salt
• Chili
• Bacon Breadbits


1. Wash oysters well.
2. Heat olive oil in a frying pan and fry 2 cloves of garlic. Add the oysters and cook until they open. Allow to cool slightly then remove the shells. book
3. Peel and slice the avocado and sprinkle with lemon juice. Peel the carrots and beetroot. Peel the orange and cut it into quarters. Cut the lettuce leaves into julienne.
4. In a bowl, mix the yogurt with the remaining garlic cloves and salt and pepper.
5. With cabbage leaves, make 4 baskets and place lettuce in them. Fill baskets with avocado, carrots, beetroot, oranges and oysters. Garnish with yogurt sauce and bacon.

Layered oyster salad with citrus vinaigrette

Layered oyster salad with citrus vinaigrette


• 2.2 kg oysters steamed, shelled and cooled
• 1 yellow pepper, chopped
• 120-180 grams of baby spinach
• 30 g sweet basil, chopped
• Salt and pepper

For the dressing:

• 2 tbsp. Dijon mustard
• ½ cup white wine vinegar
• 1 ¾ cups olive oil
• 60 g chives, chopped
• 15 g tarragon, chopped
• 2 limes, squeezed
• Squeeze 2 lemons
• 1 orange, peeled and pureed
• Salt and pepper


1. In a small bowl, combine all the ingredients for the vinaigrette and stir to combine well.
2. Spread the spinach, bell pepper, basil and oysters in a salad dish.
3. Pour over the vinaigrette. So!

* To prepare steamed mussels: Wash the mussels in cold water and place in a saucepan with 1 finely chopped garlic clove, 1 handful of chopped green onions and a few milliliters of white wine. Boil for 3-4 minutes.

Oyster and grape salad

Lettuce Grape Oyster Salad


• 200 grams of lettuce
• ½ radicchio
• 1 grapefruit
• 2 tbsp. Chopped green onions
• 1 s. liquid honey
• 6 tbsp. canola oil
• Salt
• Fresh chillies
• 8 ready-to-cook scallops


1. Wash and dry the lettuce and radicchio then tear into small pieces.
2. Peel and cut the grapefruit, removing the skin and white membrane.
3. Squeeze the juice from the remaining pulp and mix with honey, 4 tbsp. tablespoons olive oil and chives. Season with salt and pepper.
4. Rinse the scallops in cold water then pat dry. Season them with salt and pepper and fry them in the remaining oil in a hot nonstick skillet, until golden brown, about 1 minute per side.
5. Place the lettuce and grape slices on a plate and drizzle with the vinaigrette. Garnish with scallops and serve.

*More oyster recipes can be found in our article reserved for oysters marinated.

Oyster, green apple and aioli salad

Oyster salad with green apple lettuce aioli


• 600 grams of cooked oysters
• 1 green apple, cut into strips
• 1 clove garlic, grated
• 4 radishes, thinly sliced
• 200-250 ml sunflower oil
• 2 heads of romaine lettuce, leaves separated
• 1 egg yolk
• Lemon juice to taste
• Salt and pepper
• Watercress


1. Place egg yolks in a bowl, beat with a whisk and stir in grated garlic. Add oil drop by drop without stopping beating. Add lemon juice when half the oil is mixed. Pour in the rest of the oil, beating on medium speed until you get a nice thick and creamy aioli sauce. Adjust taste and seasoning if necessary.
2. Mix the cooked oysters with the aioli. Add the radishes and most of the green apples.
3. Place a few lettuce leaves on a plate and place the oysters on top.
4. Garnish with remaining apples and watercress.

Oyster and Avocado Salad

Seafood Salad Oysters Avocado Lime


• 1 kg oysters
• 150ml white wine
• 1 stalk celery
• ½ pepper
• 2 limes
• 5 tbsp. olive oil
• 1 clove garlic, finely chopped
• 1 ripe avocado
• 75 grams of arugula
• 1 red onion, chopped


1. Discard oysters with broken shells or those that do not close when picked.
2. Place oysters, white wine and celery in a large saucepan. Pepper generously. Cover and simmer for 6-8 minutes or until all the shells open.
3. Remove the seeds from the pepper and chop it finely.
4. Make the vinaigrette by mixing the juice of a lime, olive oil, pepper and garlic cloves. Test the salt and pepper.
5. Cut the avocado in half, remove the pit and scoop out the flesh. Cut this into strips. Immediately sprinkle with the juice of the second lime.
6. On 4 plates, divide arugula, oysters (with shells), avocado and onion rings. Drizzle with the vinaigrette.
7. Serve with baguette crostini.

Salad with rice and oysters

Salad rice oysters olives


• 200 grams of basmati rice
• 1 lemon
• 2 shallots
• 4 tsp. olive oil
• 1½ kg oysters
• 2 cloves of garlic
• 200ml white wine
• 2 tbsp. Parsley
• 1 yellow chili
• 1 red chili
• 100 grams of olives
• Salt and pepper


1. Boil rice in a pot with salted water. Reduce the heat and continue to cook, covered, for about 20 minutes. Let cool slightly.
2. Wash the lemon and cut it into small cubes. book
3. Wash and shell the oysters then pat dry.
4. Peel and finely chop the shallots and garlic cloves.
5. Heat 2 tbsp. Heat a tablespoon of oil in a wok and fry the mung beans and garlic until translucent. Add the wine and oysters and continue to cook, covered, for about 5 minutes. Shake the pan occasionally. Store to cool.
6. Wash the chilli then cut into small cubes.
7. Mix the rice with the small lemon cubes, remaining olive oil, parsley, pepper and olives. Add oysters and mix. Add salt and pepper.

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