Keto Italian Seafood Salad
5.9g
Net Carbs
42.2g
Protein
11.2g
Fat
0.4g
Fiber
304
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 1/2 pounds Blue Mussels
- 3/4 pound Cuttlefish (Mixed Species)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon White Wine Vinegar
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Garlic
- 8 leaves Butterhead Lettuce (Includes Boston and Bibb Types)
- 2 tablespoons Parsley
- 3/4 pound Shrimp
- 1/2 pound Blue Crab (Canned)
- 1/2 teaspoon Salt
- 1/2 fruit (2-3/8" diameter) Lemon
Directions:
- Bring 1 cup of water to a boil over high heat in a large saucepot with a cover. Add mussels; cook 10 minutes. Remove mussels from their shells and transfer to a large bowl. Discard any unopened mussels.
- Bring a quart of lightly salted water to a boil. Add octopus; cook 45 seconds, just until opaque. Remove with a slotted spoon and add to bowl with shelled mussels.
- Cook shrimp 2 to 3 minutes just until cooked through. Remove with a slotted spoon and add to bowl. Stir in crab.
- Add oil, vinegar, garlic, salt and pepper to seafood. Mix until thoroughly combined. Refrigerate 2 hours for flavors to develop.
- To serve, place 2 lettuce leaves on each of the 4 plates. Mound seafood salad over lettuce; sprinkle with parsley and garnish with lemon slices.
