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Home : Special Diets : Low Carb : Low-Carb Lime Marinated Seafood Salad

Makes 4 Servings
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Low-Carb Lime Marinated Seafood Salad

Contributed by: NAPSA

Watching The Carbs And The Trans Fats

Low-Carb Lime Marinated Seafood Salad
(NAPSA) - The popularity of low-carb diets can pose a dilemma for cooks wanting to satisfy dieters and nondieters alike. But have no fear-there are delicious options that will please everyone's culinary regimen.

The first thing to remember is that not all carbs are created equal. Understanding the difference between refined carbohydrates (like candy, cookies and white rice), simple carbs (such as fruit and milk) and complex carbs (like cereal and brown rice) is a good place to start. In general, you want to steer away from refined carbs and toward the ones that digest more slowly, causing fewer spikes in blood sugar. It's also important to avoid trans fats.

One example of a carb-friendly food is California Black Ripe Olives. Each large olive has just six calories and only a trace amount of carbohydrates. In addition, these tasty morsels have "the good fats"-healthy monounsaturated fats-and no trans fats.

Of course, in addition to healthy eating, it's also important to exercise. So, along with counting carbs and trans fats, it helps to track how many calories you burn during daily activities.

Speaking of fixing dinner, this delectable seafood recipe has only four grams of net carbohydrates, making it a surefire crowd pleaser-even when the crowd is filled with low-carb dieters.

Ingredients:

  • 1/2 lb. snapper fillets, cut into 1-inch chunks and poached
  • 1/4 lb. small bay scallops, poached
  • 1/4 lb. medium shrimp, peeled, deveined and poached
  • 1 cup diced avocado
  • 3/4 cup California Black Ripe Olives, halved
  • 1/2 cup chopped green onion
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 3 Tbsp. chopped cilantro
  • 3/4 tsp. kosher salt
  • Pinch cayenne

Directions:

In a large mixing bowl, combine snapper, scallops, shrimp, avocado, California Black Ripe Olives and green onions.

Season with olive oil, lime juice, cilantro, salt and cayenne. Cover and refrigerate for at least 1 hour before serving.

Serving Size: Makes 4 Servings


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