SOUTHWEST SEAFOOD SALAD
Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:05:00
Calories: 396
Fat: 21 grams
Protein: 38 grams
Carbohydrates: 10 grams
Fiber: 3 grams
Net Carbs: 7 grams
1/2 pound swordfish, cut into 1 cubes
1/4 pound sea scallops
1/4 pound large shrimp, peeled and deveined
4 tablespoons freshly squeezed lime juice, divided
2 teaspoons extra-virgin olive oil
PageLink(Garlic Ranch Dressing)
1 teaspoon finely chopped jalapeno pepper (optional)
2 cups Romaine lettuce, chopped (about 1/3 medium head)
2 cups Jarlsburg cheese, coarsely grated (4 ounces)
1 can (15 ounces) black soybeans, rinsed and drained
1/2 yellow bell pepper, chopped (about 1/2 cup)
1. Place seafood on a large plate and drizzle with 2
tablespoons lime juice.
2. Add oil to a large nonstick skillet over medium-high
heat. Add swordfish and saut until partially cooked,
about 2 minutes. Add scallops and shrimp and saut until
seafood is lightly browned and just cooked through,
about 4 minutes Transfer to a plate to cool.
3. Mix remaining lime juice, dressing and jalapeno
(optional). Add seafood, lettuce, cheese, soybeans and
bell pepper. Toss gently to coat. Serve with controlled
carb tortillas, if desired.
Perfect for a light summer meal, this unusual seafood salad
offers a delicious combination of flavors and textures.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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