Keto Chipotle Prawn & Broccoli Salad

Keto Chipotle Prawn & Broccoli Salad

It's a common misconception that keto is just about bacon, eggs and cheese. In reality, there is a variety of foods you should eat to get all the nutrients you need. For this salad I used a few simple ingredients. The dressing is full of smokey flavour - not too spicy and with a nice hint of lime.

Preparation time

Hands-on:    10 minutes
Overall:     15 minutes

Nutritional values (per serving)

Total Carbs	12.6	grams
Fiber	4.1	grams
Net Carbs	8.5	grams
Protein	29.2	grams
Fat	38.2	grams
of which Saturated	5.3	grams
Energy	509	kcal
Magnesium	84	mg (21% RDA)
Potassium	786	mg (39% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (24%), fat (69%)

Ingredients (makes 2 servings) Dressing:

• ¼ cup Chipotle Lime Paleo Mayonnaise (60 g/ 2.1 oz) - you can make your own and add chipotle powder and lime zest to taste
• 2 tbsp extra virgin olive oil (30 ml)
• 2 tbsp water or chicken stock (30 ml)
• 1 tbsp fresh lime juice (15 ml)
• salt and pepper, to taste

Salad:

• 250 g cooked prawns or shrimp (8.8 oz)
• ½ medium broccoli, cut in florets (200 g/ 7.1 oz)
• ½ medium red bell pepper, sliced (60 g/ 2.1 oz)
• ½ small red onion, sliced (30 g/ 1.1 oz)
• 4 cups mixed leafy greens of choice (120 g/ 4.2 oz)
• 1 tbsp chopped cilantro or parsley

Instructions

1. Prepare the dressing by mixing the mayonnaise, olive oil, and lime juice. Season with salt and pepper to taste.
2. Place the cooked prawns in a bowl, add half of the dressing and combine well. Keep the remaining dressing for later.
3. Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside.
4. Slice the red pepper and onion. Assemble the salad by dividing the ingredients between 2 bowls.
5. Start with the greens, add the cooked broccoli florets (cut in smaller pieces if needed), sliced red pepper and sliced onion. Top with the dressed prawns and drizzle with the remaining dressing. Finish by adding chopped cilantro and cracked black pepper.

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