KETO LOW-CARB SEAFOOD SALAD:
- 8 oz cooked shrimp, peeled and deveined
- 8 oz cooked crab meat
- 4 oz cooked lobster meat (optional)
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced cucumber
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1/4 cup mayonnaise (adjust based on your preference)
- 2 tbsp lemon juice
- Salt and pepper to taste
- In a large bowl, combine the cooked shrimp, crab meat, and lobster meat (if using).
- Add the diced celery, red bell pepper, cucumber, parsley, and chives. Mix gently.
- In a separate small bowl, whisk together the mayonnaise and lemon juice until well combined.
- Pour the dressing over the seafood mixture and toss to coat everything evenly.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutritional Information (Approximate): (Note: Nutritional values are based on estimated averages and may vary depending on specific brands and ingredients used.)
- Serving Size: 1/4 of the recipe
- Calories: ~230
- Total Fat: ~14g
- Saturated Fat: ~2g
- Cholesterol: ~150mg
- Sodium: ~400mg
- Total Carbohydrates: ~5g
- Dietary Fiber: ~1g
- Sugars: ~2g
- Protein: ~20g