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keto seafood-salad

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  1. Prepare Seafood: Cook the mixed seafood according to your preference. Options include boiling, steaming, or sautéing. Ensure the seafood is cooked through and allow it to cool.
  2. Make the Dressing: In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. This keto-friendly dressing will provide a tangy kick to complement the richness of the seafood.
  3. Assemble Salad: Combine the cooked and cooled seafood with mixed salad greens, halved cherry tomatoes, cucumber slices, thinly sliced red onion, black olives, and chopped fresh parsley in a large bowl.
  4. Pour Dressing and Toss: Pour the dressing over the salad ingredients and gently toss until everything is well-coated. The dressing infuses the salad with a zesty flavor that complements the seafood beautifully.
  5. Garnish with Avocado: Garnish the Keto Seafood Salad with slices of fresh avocado. The creamy texture and healthy fats from the avocado enhance the overall satiety and flavor.
  6. Serve and Enjoy: Allow the salad to chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld, creating a refreshing and satisfying dish.

Nutritional Facts:

For a serving size of approximately 1.5 cups, this Keto Seafood Salad might contain:

  • Calories: 300-350 calories
  • Protein: 20-25 grams
  • Fat: 20-25 grams
  • Carbohydrates: 10-15 grams (net carbs)
  • Fiber: 5-7 grams
  • Sugar: 2-4 grams

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