Southwest Seafood Salad Recipe - Cooking Index
Southwest Seafood Salad Recipe - Cooking Index
Instead of microwaving, you may saute the seafood in olive oil until just cooked through, adding half the lime juice at the end of cooking. Cool in refrigerator. Combine remaining lime juice with dressing. Toss remaining ingredients and cooled seafood with dressing.
Type: Fish, Shellfish| 1/4 lb | 113g / 4oz | Jarlsberg cheese |
| 1/4 lb | 113g / 4oz | Sea scallops |
| 1/4 lb | 113g / 4oz | Large shrimp - peeled, deveined |
| 1/2 lb | 227g / 8oz | Swordfish - cut 1" pieces |
| 4 tablespoons | 60ml | Lime juice |
| Garlic Ranch Dressing | ||
| 1 teaspoon | 5ml | Finely-chopped jalapeño pepper - (optional) |
| 1/2 | Yellow pepper - chopped | |
| 1 | Black soybeans - (15 oz) - rinsed, drained | |
| 2 cups | 292g / 10oz | Chopped Romaine lettuce |
Shred cheese; set aside. Rinse seafood and pat dry. Arrange seafood in a single layer on a microwave-safe 9-inch pie plate. Drizzle with 2 tablespoons lime juice. Cover with a microwave-safe paper towel and cook 2 minutes on high. Turn dish and cook 1 minute more or until cooked through. Cool.
Drain juices into a large mixing bowl or serving bowl. Mix with remaining 2 tablespoons lime juice, dressing and jalapeño, if using. Add cheese, seafood, pepper, beans and lettuce. Toss gently to coat. Serve with controlled carb tortillas, if desired.
This recipe yields 4 servings.
Carbohydrates: 10.5 grams
Net Carbs: 7.5 grams
Fiber: 3 grams
Protein: 38.5 grams
Fat: 21.5 grams
Calories: 396
Source:
Atkins Cookbook at http://atkinscenter.com
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