Keto Chilean Seafood Salad with Spicy Lemon Dressing
A flavorful chilean lunch perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 12 oz large shrimp, peeled and deveined 8 oz sea scallops 2 cups cherry tomatoes, halved 1 medium cucumber, thinly sliced 1 ripe avocado, diced 1/4 cup fresh cilantro leaves, chopped 1/4 cup extra
- virgin olive oil 2 tbsp fresh lemon juice 1 tsp Dijon mustard 1 clove garlic, minced Salt and black pepper, to taste
Instructions
- In a large bowl, combine the shrimp and scallops. Season with salt and black pepper as desired. Set aside.
- Preheat a grill or grill pan over medium high heat. Grill the shrimp and scallops for 2 3 minutes per side, until cooked through and slightly charred. Remove from the grill and set aside to cool slightly.
- In another large bowl, combine the cherry tomatoes, cucumber, avocado, and cilantro leaves. Add the cooked shrimp and scallops.
- To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until well combined.
- Pour the dressing over the salad ingredients and toss gently to combine. Let sit for 10 minutes to allow flavors to meld. Serve immediately.
Chef’s Insight
The key to this dish is balancing flavors and textures. Use fresh ingredients and season with care for optimal results.
Notes
Serve with a chilled white wine or a refreshing cucumber-mint infused water for an ideal pairing.