Keto Russian Salad Stacks: A Delectable Low-Carb Twist on a Classic

Allergens

Shellfish (shrimp), Dairy (cream cheese)

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup green bell pepper, diced
• 1 cup red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shrimp, cherry tomatoes, cucumber, green bell pepper, red bell pepper, and red onion.
2. In another bowl, mix together the softened cream cheese, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to taste.
3. Add the cream cheese mixture to the shrimp mixture and gently fold until well combined.
4. Using a springform pan or ring mold, layer half of the shrimp salad mixture on the bottom, followed by half of the remaining ingredients in separate layers. e) Repeat with the rest of the shrimp salad mixture and remaining ingredients to create two stacks. f) Remove the springform pan or ring mold and carefully transfer the stacks onto a serving plate.

Chef’s Insight

The perfect blend of flavors and textures makes this keto Russian salad stack a delicious and satisfying lunch option.

Notes

The salad can be prepared in advance and refrigerated for up to 2 hours before serving.