Seafood Salad

This low-carb American seafood salad combines fresh shrimp and crab meat with crisp vegetables, all tossed in a zesty lemon dressing. It's a light yet satisfying dish perfect for a healthy lunch or dinner.

Ingredients

• 200g cooked shrimp - peeled and deveined
• 100g lump crab meat
• 1 medium cucumber - diced
• 1/2 cup cherry tomatoes - halved
• 1/4 cup red onion - finely chopped
• 1 avocado - diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large mixing bowl, combine the cooked shrimp and lump crab meat.
2. Add the diced cucumber, cherry tomatoes, red onion, and avocado to the bowl.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the seafood and vegetable mixture and gently toss to combine.
5. Taste and adjust seasoning if necessary.
6. Serve chilled or at room temperature, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 28 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• High in protein and low in carbohydrates, making it suitable for low-carb diets.
• Rich in omega-3 fatty acids, which are beneficial for heart health.

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