1,049 fish salad recipes

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

This tasty dish can be served with a salad or by itself. Either way, it will have you wanting more!

Garbanzo and rice salad tosses chickpeas, brown rice, tomato, green pepper and red onion in a dill-and-white-wine-vinegar dressing. A make-ahead vegan salad that improves overnight.

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

This is a flexible recipe, in any way it tastes always great.

Easy to prepare, and this German potato salad is very flavorful and tasty. Make it a day ahead, let it marinate in the refrigerator overnight, it tastes even better next day.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

A very nutritious salad and tastes refreshingly delicious.

Classic American potato salad with hard-boiled eggs, celery, onion, mustard, and sweet relish in a creamy mayo dressing. Served chilled with a paprika finish.

A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!

Julienned smoked turkey and nutty Jarlsberg cheese tossed with seedless grapes, celery and a sherry-spiked mayonnaise, finished with briny green peppercorns. A refined no-cook main course salad.

Chilled asparagus salad on red leaf lettuce with a spoonful of buttermilk mayonnaise and chopped pecans. Elegant composed presentation at just 15 calories per serving.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.

Lightly curried chicken salad with aromatic spices served over fresh cantaloupe for elegant brunch or light summer lunch