Introduction

Keto Seafood Salad is an elegant, satisfying dish perfect for those adhering to a ketogenic diet or anyone looking for a healthy, low-carb meal. This recipe combines a variety of seafood with fresh vegetables and a creamy, zesty dressing to create a flavorful and nutritious salad. Whether you’re preparing a light lunch, a hearty dinner, or a dish for a special occasion, this seafood salad offers a delightful mix of textures and tastes. This comprehensive guide provides detailed instructions, ingredient measurements, and nutritional information to ensure you can prepare this dish with confidence.

Ingredients

For the Seafood:

  1. 1 cup cooked shrimp
    • Peeled, deveined, and chopped into bite-sized pieces. Use shrimp that have been cooked in advance, either boiled or sautéed.
  2. 1 cup cooked crab meat
    • Lump crab meat is ideal for a delicate texture and rich flavor. Ensure it’s well-drained and free of any shell pieces.
  3. 1 cup cooked scallops
    • Sautéed or grilled until just cooked through. Cut into bite-sized pieces.
  4. 1 tablespoon olive oil
    • For cooking the scallops, if not pre-cooked. Adds a subtle flavor and helps to achieve a golden sear.

For the Salad Base:

  1. 2 cups mixed greens
    • A combination of spinach, arugula, and baby kale provides a variety of flavors and textures.
  2. 1 cup cherry tomatoes
    • Halved for a burst of sweetness and color.
  3. 1/2 cup cucumber
    • Diced for a refreshing crunch.
  4. 1/4 cup red onion
    • Thinly sliced to add a mild sharpness to the salad.
  5. 1/4 cup sliced radishes
    • Adds a peppery bite and vibrant color.
  6. 1/4 cup Kalamata olives
    • Pitted and sliced. They provide a briny contrast to the sweet seafood.
  7. 1 avocado
    • Diced to add creaminess and healthy fats.

For the Dressing:

  1. 1/4 cup mayonnaise
    • Use a low-carb or homemade version to keep the salad keto-friendly.
  2. 2 tablespoons extra virgin olive oil
    • Adds richness and a smooth texture to the dressing.
  3. 1 tablespoon lemon juice
    • Freshly squeezed for a bright, tangy flavor.
  4. 1 teaspoon Dijon mustard
    • Provides a subtle tang and depth of flavor.
  5. 1 clove garlic
    • Minced for a hint of aromatic spice.
  6. 1 teaspoon dried dill
    • Adds a fresh, herbal note.
  7. Salt and black pepper to taste
    • For seasoning the dressing and salad.

Instructions

  1. Prepare the Seafood: Begin by cooking the seafood if it isn’t already pre-cooked. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the scallops until they are golden brown and cooked through, about 2-3 minutes per side. Set aside to cool. Combine the cooked shrimp, crab meat, and scallops in a large mixing bowl.
  2. Prepare the Vegetables: While the seafood cools, wash and prepare the salad base. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, radishes, olives, and avocado. Toss gently to mix.
  3. Make the Dressing: In a small bowl, whisk together the mayonnaise, extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and dried dill. Season with salt and black pepper to taste. Adjust the seasoning and acidity if needed.
  4. Combine Seafood and Vegetables: Add the cooked seafood to the salad base. Pour the dressing over the top and gently toss to coat all ingredients evenly. Ensure that the seafood and vegetables are well mixed with the dressing.
  5. Chill the Salad: For best results, let the salad chill in the refrigerator for about 15-30 minutes. This allows the flavors to meld and the salad to be served cold.
  6. Serve: Divide the salad among individual plates or bowls. Garnish with additional dill or lemon wedges if desired. Serve immediately, or keep chilled until ready to serve.
  7. Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad can be made ahead of time but may need a light toss before serving to redistribute the dressing.
  8. Adjustments and Variations: Feel free to adjust the ingredients based on your preferences or dietary restrictions. For a spicier kick, add a pinch of cayenne pepper to the dressing or include some sliced jalapeños.
  9. Serving Suggestions: This seafood salad pairs well with a side of cauliflower rice or a light, keto-friendly soup. It also makes a great addition to a buffet or potluck.
  10. Dietary Considerations: Ensure that all ingredients, particularly the mayonnaise and any packaged seafood, are free from added sugars or hidden carbs.
  11. Meal Prep: This salad is ideal for meal prepping. Prepare the seafood and vegetables ahead of time, and store them separately from the dressing to keep everything fresh. Assemble the salad just before serving.
  12. Freshness Tips: To keep the salad crisp, avoid adding the dressing until you’re ready to serve. Store the dressing separately and mix it in just before eating.
  13. Flavor Enhancements: Experiment with different herbs or spices in the dressing. Fresh parsley, basil, or cilantro can add a burst of flavor.
  14. Seafood Quality: Use high-quality, sustainably sourced seafood for the best flavor and texture. Fresh or properly frozen seafood is recommended.
  15. Avocado Tips: To prevent the avocado from browning, add it last and gently mix it in. You can also squeeze a bit of lemon juice on the avocado to help preserve its color.
  16. Low-Carb Tips: Be mindful of the carb content in all ingredients. Choose unsweetened and low-carb versions of any packaged items like mayonnaise.
  17. Portion Control: To keep the salad within keto guidelines, pay attention to portion sizes, especially with higher-fat ingredients like avocado and mayonnaise.
  18. Presentation Ideas: Serve the salad in clear glass bowls or plates to showcase the vibrant colors of the ingredients. A sprinkle of fresh herbs or a lemon wedge can make for an elegant presentation.
  19. Cooking Methods: For a different texture, consider grilling the seafood instead of sautéing it. Grilled seafood adds a smoky flavor that complements the fresh vegetables.
  20. Nutritional Adjustments: If you need to adjust the recipe for specific dietary needs, such as reducing fat or carbs, modify the amounts of high-fat ingredients accordingly.

Nutritional Information

Per serving (based on 4 servings):

  • Calories: 320
  • Total Fat: 22 grams
  • Saturated Fat: 4 grams
  • Monounsaturated Fat: 15 grams
  • Total Carbohydrates: 10 grams
  • Dietary Fiber: 4 grams
  • Net Carbs: 6 grams
  • Protein: 22 grams

SmartPoints®

  • WW SmartPoints®: 7 points per serving (based on the latest WW calculations for keto-friendly ingredients).

Conclusion

Keto Seafood Salad is a perfect blend of fresh, vibrant ingredients and rich, satisfying flavors. This comprehensive recipe ensures that you can create a delicious, low-carb meal that adheres to ketogenic dietary principles while providing a delightful dining experience. With its mix of succulent seafood, crisp vegetables, and creamy dressing, this salad offers both elegance and nutrition in every bite. Enjoy this refreshing dish as a light lunch, a hearty dinner, or a standout option for any gathering.