Keto Shrimp-and-Scallop Salad with Fennel
5.7g
Net Carbs
12.6g
Protein
13.1g
Fat
2.0g
Fiber
197
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2/3 tablespoon Lemon Juice
- 8 large Shrimps
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Lemon Zest
- 1/4 teaspoon Salt
- 3/4 cup sliced Fennel Bulk
- 1 tablespoon Extra Virgin Olive Oil
- 4 each Scallops
- 1/4 teaspoon Dijon Mustard
- 1 teaspoon Canola Vegetable Oil
- 2 1/16 cups Spring Mix Salad
Directions:
- Add all dressing ingredients: lemon zest, extra Virgin Olive Oil, lemon juice, and Dijon into a small bowl; whisk to combine. Season with salt and pepper.
- In a large nonstick skillet, heat oil over medium-high heat. Sprinkle scallops and shrimp with 1/8 teaspoon each of salt and pepper.
- Add scallops and shrimp to skillet. Cook, turning once, just until opaque, 3 to 4 minutes. Remove skillet from heat, and toss shrimp and scallops with 1 tablespoon dressing.
- Add fennel and greens to remaining dressing in bowl, and toss to combine.
- Divide salad between 2 serving plates; arrange scallops and shrimp over top. Sprinkle with chives, if desired.
Note: For Ongoing Weight Loss and beyond in Phase 3, you can substitute 1 teaspoon orange peel for the lemon and add the orange segments from 1 naval orange to the finished salad, if desired (but don't forget to count the extra carbs.)
