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Keto Italian Seafood Salad Recipe


Atkins Keto Italian Seafood Salad
5.9g
Glucides nets Atkins™
Prep Time:30 Minutes
Style:Other
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

42.2g

Protein

11.2g

Fat

0.4g

Fiber

304.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1 1/2lbBlue Mussels
  • 0 3/4lbShrimp
  • 0 1/2lbBlue Crab (Canned)
  • 0 3/4lbCuttlefish (Mixed Species)
  • 3tablespoonExtra Virgin Olive Oil
  • 1tbspWhite Wine Vinegar
  • 0 1/2tspGarlic
  • 0 1/2tspSalt
  • 0 1/4tspBlack Pepper
  • 8leaf, medium mediumButterhead Lettuce (Includes Boston and Bibb Types)
  • 2tbspParsley
  • 0 1/2fruit (2-3/8" dia)Lemon

DIRECTIONS

  1. 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.
  2. 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.
  3. Cook shrimp 2 to 3 minutes just until cooked through. Remove with a slotted spoon and add to bowl. Stir in crab.
  4. Add oil, vinegar, garlic, salt and pepper to seafood. Mix until thoroughly combined. Refrigerate 2 hours for flavors to develop.
  5. 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.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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