The Slow-Carb Cookbook - Robb Wolf

Zesty Lemon-Lime Seafood Salad
with Homemade Salsa
Michelle admits this is her favorite salad not only because it’s a flavorful
protein boost, but also because she loves making people at work jealous
with her salad creations. “It encourages them to make salads for lunch
themselves,” she explains, “instead of hitting the truly frightening
cafeteria.” Luckily, Michelle’s recipe serves four, so you just might have enough to share with those jealous
co-workers... — Submission from Michelle DeLorenzo
Recipe courtesy of Mark’s Daily Apple
INGREDIENTS:
½ lb cooked lump crabmeat (or lobster meat)
½ lb cooked shrimp
½ lb cooked sea scallops
1 Tbsp of chopped fresh tarragon
2 Tbsp of lemon juice
½ tsp red pepper flakes
Tabasco sauce, to taste
Salt to taste
2 avocados
Your favorite greens
DIRECTIONS:
1. In a medium bowl, combine seafood, tarragon, lemon juice, red pepper flakes and
Tabasco sauce and place in the refrigerator for 20 minutes to chill.
2. To make salsa: Combine all the salsa ingredients. For a chunky salsa, stir the
ingredients in a bowl. For a smooth salsa, blend in the blender. Letting the salsa sit
for a while helps the flavors blend.
3. Cut the avocados in half, remove the pits, and gently scoop the meat out of the
shells, keeping the shape intact. Slice each avocado half into thin slices.
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