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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.
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.
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.
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.
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.
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
Sodium: 500-600 milligrams
