Here’s a fresh, light, and protein-packed Mixed Seafood Salad (KETO)—perfect for lunches or a refreshing dinner 🦐🐟🦑
🥗 Mixed Seafood Salad (KETO)
Ingredients (4 servings)
Seafood
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½ lb shrimp, peeled & deveined
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½ lb scallops or calamari rings
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½ lb white fish (cod, haddock, or tilapia), bite-size pieces
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Salt & black pepper to taste
Salad Base
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3 cups mixed greens (romaine, arugula, spinach)
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½ cup cucumber slices
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¼ cup red onion, thinly sliced
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¼ cup cherry tomatoes (optional, small amount)
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2 tbsp capers or olives
Keto Lemon Dressing
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¼ cup olive oil
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2 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 clove garlic, minced
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Salt & pepper to taste
Instructions
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Cook the Seafood
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Bring salted water to a gentle boil.
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Cook shrimp (2–3 min), scallops or calamari (1–2 min), and fish (3–4 min) until just done.
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Drain and cool completely.
(Alternatively: lightly pan-sear in olive oil for extra flavor.)
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Make the Dressing
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Whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper.
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Assemble Salad
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In a large bowl, combine greens, cucumber, onion, tomatoes, and capers.
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Add seafood and drizzle dressing over top.
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Toss gently.
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Chill & Serve
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Refrigerate 10–15 minutes for best flavor.
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Optional Add-Ins (Keto-Friendly)
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Avocado slices
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Fresh parsley or dill
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Crumbled feta cheese
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Chili flakes for heat
Approx. Macros (per serving)
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Net Carbs: ~3–4g
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Protein: ~35g
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Fat: ~22g
Pro Tips
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Don’t overcook seafood—keep it tender
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Chill before serving for a restaurant-style taste
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Use high-quality olive oil for best flavor
