Low Carb Keto Shrimp Salad
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup cooked shrimp (devained (200g))
- 1 tsp of black pepper
- 1 tsp of garlic granules
- ΒΌ tsp of himalayan pink salt
- 8 cherry tomatoes (washed)
- 1 cup of arugula (rocket) (a small bag, washed (90g))
- Β½ cup of cucumber (sliced and halved (50g))
- 1 small red onion (sliced)
- 2 tbsp of yacon syrup/stevia/monkfruit sweetener
- 2 garlic cloves
- 2 tbsp of extra virgin olive oil
- 3 tbsp of apple cider vinegar
- ΒΌ tsp of black pepper
- 1 tsp of parsley
- ΒΌ tsp of himalayan pink salt
Method
- In a medium sized bowl coat the shrimp with the garlic granules, pink salt and black pepper and set aside
- Add all of the ingredients for the dressing to a high speed blender and blitz.
- In a salad bowl of your choice arrange the rocket along with the tomatoes, red onion and cucumber slices.
- Add the shrimp to the leafy salad bowl and toss everything together.
- Drizzle the garlic dressing all over the salad and enjoy!!