We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Keto Low-Carb Seafood Salad
Keto Low-Carb Seafood Salad

Keto Low-Carb Seafood Salad
Keto Low-Carb Seafood Salad
Source
Ingredients:
1
Servings
  • 240
    ml
     cooked shrimp, peeled and deveined
  • 240
    ml
     cooked crab meat (or imitation crab if preferred)
  • 240
    ml
     cherry tomatoes, halved
  • 1
    item
     cucumber, diced
  • 1
    item
     avocado, diced
  • 60
    ml
     red onion, finely chopped
  • 2
    tbsp
     fresh parsley, chopped
  • 60
    ml
     mayonnaise (preferably homemade or a keto-friendly brand)
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     dijon mustard
  • 1
    tsp
     old bay seasoning (optional)
  • 1
    item
     salt and pepper to taste
Keto Low-Carb Seafood Salad
Instructions:
  1. Prepare the Seafood: If using frozen shrimp, cook according to package instructions and let cool. For fresh shrimp, steam or boil until pink and opaque. Allow to cool completely before adding to the salad.
  2. If using crab meat, ensure it is well-drained and remove any shell pieces.
  3. Prepare the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, avocado, red onion, and parsley.
  4. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. Season with salt and pepper to taste.
  5. Add the cooked shrimp and crab meat to the vegetable mixture. Gently toss to combine.
  6. Pour the dressing over the salad and toss until everything is well coated.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
  • 240
    ml
     cooked shrimp, peeled and deveined
  • 240
    ml
     cooked crab meat (or imitation crab if preferred)
  • 240
    ml
     cherry tomatoes, halved
  • 1
    item
     cucumber, diced
  • 1
    item
     avocado, diced
  • 60
    ml
     red onion, finely chopped
  • 2
    tbsp
     fresh parsley, chopped
  • 60
    ml
     mayonnaise (preferably homemade or a keto-friendly brand)
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     dijon mustard
  • 1
    tsp
     old bay seasoning (optional)
  • 1
    item
     salt and pepper to taste
1
Servings
0

Prepare the Seafood: If using frozen shrimp, cook according to package instructions and let cool. For fresh shrimp, steam or boil until pink and opaque. Allow to cool completely before adding to the salad.

If using crab meat, ensure it is well-drained and remove any shell pieces.

Prepare the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, avocado, red onion, and parsley.

In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. Season with salt and pepper to taste.

Add the cooked shrimp and crab meat to the vegetable mixture. Gently toss to combine.

Pour the dressing over the salad and toss until everything is well coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Contact About
Privacy Policy Terms of Service Sitemap