Go Back

Recipe for Thai Seafood Salad (Yum Talay)

This Vibrant Thai Seafood Salad (Yum Talay) is a feast for the senses! Featuring perfectly grilled shrimp, squid, and octopus, it's tossed with fresh cherry tomatoes, crisp red onion, aromatic lemongrass, and a generous mix of cilantro and mint. All brought together by a zesty, spicy, and perfectly balanced chili-lime dressing, this salad is bursting with authentic Thai flavours and a delightful smoky finish.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Thai Seafood Salad (Yum Talay) in action.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Thai
Servings 3

Equipment

  • 1 grill

Ingredients
  

Seafood

  • 200 grams shrimp (peeled, deveined)
  • 200 grams squid
  • 150 grams pre-cooked octopus tentacles

Vegetables & Herbs

  • 200 grams cherry tomatoes
  • ½ medium red onion
  • 2 green onions
  • A small bunch cilantro leaves
  • A small bunch fresh mint leaves
  • 1 stalk lemongrass
  • 1 tablespoon fried shallots
  • Mixed lettuce leaves (optional, for serving base)

Dressing

  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 3-5 Thai chilies (finely minced)
  • 1 tablespoon freshly minced garlic
  • A little bit of sesame oil

Instructions
 

  • Prepare the Vegetables:
    Thinly slice the red onion. Chop the green onions into small pieces, and roughly chop the cilantro leaves. Leave the fresh mint leaves whole, since they are tender and small enough to enjoy as is.
    Halve the cherry tomatoes. Finally, take the lower third of the lemongrass stalk - where the flesh is most tender - and remove any tough outer layers before slicing it very finely.
  • Grill the Seafood:
    Heat a grill pan or outdoor grill to medium‑high heat. Place the shrimp on first and cook them for about one to two minutes per side, just until they turn pink and slightly charred around the edges.
    Next, add the squid; grill it quickly for about one to two minutes per side, making sure to take it off as soon as it turns opaque to keep the texture tender.
    Place the octopus tentacles on the grill and cook them for around two to three minutes, turning occasionally so they develop a smoky char on all sides.
    Once finished, slice the squid and octopus into bite‑sized pieces so they’re easy to eat in the salad.
  • Make the Dressing:
    While the seafood rests, prepare the dressing. In a large mixing bowl, combine the lime juice, fish sauce, sugar, minced garlic and Thai chilies, and sesame oil, then stir until the sugar has dissolved completely. Taste the mixture and adjust if needed - it should strike a lively balance of sour, salty, spicy, and lightly sweet.
  • Assemble the Salad:
    To bring everything together, add the cherry tomatoes, red onion, grilled seafood, green onion, cilantro, lemongrass and mint leaves into the mixing bowl with the dressing.
    Gently toss all the ingredients together until the seafood and vegetables are evenly coated and glistening with the chili‑lime dressing. If you like an extra layer of crunch and flavour, sprinkle over some crispy fried shallots and toss briefly one more time.
  • Serve:
    To plate, you can line a serving dish with fresh lettuce leaves if you’d like, but this is optional. Spoon the salad over the top, making sure the seafood and vegetables are beautifully arranged. Garnish with more fried shallots. Serve right away.

Video