Keto Chilean Seafood Salad with Lemon Herb Dressing

Allergens

Shellfish (shrimp and scallops)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops
• 2 avocados, diced
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 6 cups mixed salad greens

Instructions

1. In a large bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
2. Add the shrimp and scallops to the dressing and marinate for about 30 minutes in the refrigerator.
3. Preheat a grill or grill pan to medium high heat. Grill the shrimp and scallops until cooked through and slightly charred, about 2 3 minutes per side. Set aside.
4. In a large bowl, combine the mixed salad greens, avocado, red bell pepper, cilantro, and parsley.
5. Add the grilled shrimp and scallops on top of the salad and drizzle with remaining dressing.
6. Serve immediately and enjoy!

Chef’s Insight

The combination of shrimp, scallops, and avocado creates a perfect balance of flavors and textures that satisfy any craving.

Notes

Feel free to add cherry tomatoes or cucumber for additional crunch.