Oats Seafood Salad Recipe

Filling yet light, this oats and seafood salad is deliciously flavourful. Rich in Omega 3 fatty acids, fish and prawn add a protein boost to the heart-loving goodness of oats. Vegetables add fibre, and juicy pineapple brings on a delectable fruity taste. The light and spicy dish is also free of gluten and lactose. Salad-lovers, rejoice!

Cooking time
30 min
Fit Foodie Index


    • Saffola Natural Oats-Plain 3 cups
    • Water 3 cups 
    • Boneless fish, chopped ½ cup
    • Prawns, cleaned and deveined 1 cup
    • Fresh coconut, grated ½ cup 
    • White pepper powder 1 tsp 
    • Sugar 1 tbsp
    • Salt 1 tsp
    • Cucumber, shredded ½ cup
    • Carrots, shredded ½ cup
    • Pineapple, peeled and chopped 1 cup
    • Turmeric powder ½ tsp
    • Lemongrass, stem finely chopped 1 tsp


How to make Oats Seafood Salad

    • Soak Saffola Natural Oats-Plain in water for 10 minutes. Drain and set aside.
    • To roast the fish, place the chunks (skin-side down, if with skin) in a lightly greased baking dish or sheet; then bake in a pre-heated oven at 200° Celsius for 15 minutes, till done. No need to flip the fish. 
    • Put the prawns in a greased baking tray and roast in a pre-heated oven at 220° Celsius for 15 minutes, till cooked. Toss halfway to ensure the prawns pink evenly.
    • In a large mixing bowl, combine the oats with fish, prawns, coconut, white pepper, sugar and salt. Mix well.
    • Add the rest of the ingredients and mix well again. Place a few prawns and fish chunks on top of the salad and serve as a light standalone meal.


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