Do you get bored with regular salads? You probably do. Most of us will get bored from eating the same meals on a daily basis.
This Thai spicy seafood salad is a perfect light appetizer to start a meal with. Or you could just eat it as a low-carb meal. It will keep you full without making you feel bloated or heavy.
The ingredients are simple. They include ready-cooked seafood, onions, lettuce and mint leaves, cherry tomatoes, cilantro, salt and pepper.
For the dressing, you will need lime juice, garlic, bird-eye chili or chili flakes, coconut aminos, and erythritol.Â
Seafood is a rich source of protein, omega-3 fatty acids (healthy fats) and many vitamins and minerals. Research shows that a diet high in seafood helps lower heart disease, reduces inflammation and joint pain, and is necessary for healthy brain function.
Green vegetables such as lettuce and mint are incredible sources of essential nutrients that benefit health, such as antioxidants. These compounds have anti-inflammatory properties that protect cells and reduce the risk of disease.
Fresh leaves also contain good amounts folates and vitamin C. Cilantro possesses anti-cancer, anti-inflammatory and analgesic effects.
Chilies add a bit of spice to this recipe. They contain an alkaloid compound known as capsaicin that has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. Chili has also been shown to reduce LDL cholesterol levels in obese subjects.
It will take you five minutes to prepare this recipe and another five minutes to cook this vitamin-rich and low-calorie salad.
To prepare, boil the seafood for two minutes, toss it with the red onion, cherries and mint, and add the dressing. Serve on lettuce leaves. Enjoy!
Let’s Ketofy It!
This recipe isn’t just delicious and light weight. It’s also quick and easy to make. That makes it a winner in our book!
The first thing you’ll need to do is boil the seafood for about five minutes until it’s cooked. You can also cook it in the oven or fry it if you want. This make take a bit longer, but will firm up the texture.
In the meantime, prepare the salad dressing by combining lime juice, minced garlic, chili, coconut aminos (or fish sauce).
When the seafood is cooked, remove from pan and drain the water, mix it with tomato, lettuce, onion, mint, cilantro, and salad dressing.
Serve immediately or save it in the refrigerator for later!
Related:
- Avocado Chicken Salad with Bacon and Egg
- Keto Egg Wraps with Shrimp Salad
- Keto Salmon Egg Avocado Salad
Keto Thai Spicy Seafood Salad
Ingredients
- 10 oz mixed seafood (shrimp, mussels and squid)
- ¼ red onions sliced
- 2 cups lettuce leaves chopped
- ½ cup cherry tomatoes halved
- 3 mint leaves chopped
- 1 sprig cilantro chopped
- 4 cups water
- sea salt and pepper to taste
For the dressing:
- 2 tbsp lime juice
- 1 clove garlic minced
- 1 Bird's eye chili or ½ tsp chilli flakes
- 1 ½ tbsp coconut aminos or fish sauce
- 1 tsp erythritol optional
- 1 tbsp olive oil (optional)
Instructions
- In a saucepan, bring water to a boil, season with salt, add the seafood and cook for two minutes. Drain well.
- In a bowl, combine all dressing ingredients.
- Toss seafood, red onion, halved cherry tomatoes, chopped mint and prepared dressing.
- Serve on lettuce leaves, drizzle with remaining dressing on top. Garnish with chopped cilantro and serve!
