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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Seafood Salad

Source: dLife

A refreshing and light thai seafood mix.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	135.6

Total Carbs	10.9 g

Dietary Fiber	1.8 g

Sugars	5.5 g

Total Fat	2.7 g

Saturated Fat	0.4 g

Unsaturated Fat	0.9 g

Potassium	485.3 mg

Protein	17.8 g

Sodium	659.3 mg

Dietary Exchanges 2.7 Fat, 1.2 Vegetables, 0.1 Fruits, 0.1 Other Carbs, 2.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.3333
0.3333 cup fresh lime juice 2.0
2 tsp sugar 1.5
1 1/2 tbsp fish sauce 2.0
2 tbsp fresh cilantro 1.0
1 each Chili Peppers, red, hot, fresh 1.0
1 tsp canola oil 0.5
0 1/2 lb raw medium shrimp 0.5
0 1/2 lb large scallops 0.75
0 3/4 cup red onion, sliced 4.0
4 cup Lettuce, green leaf, fresh, shredded 2.0
2 each medium tomatoes

Directions

Whisk together the lime juice, sugar, fish sauce, and cilantro in a large bowl and set it aside.
In a skillet, saute the chile in the oil on medium heat for about 1 minute. Add the shrimp and saute, stirring for 3 to 5 minutes, until cooked, and remove them to the bowl with the shrimp.
Add the red onions to the seafood and toss to coat everything with the sauce.
Arrange the greens to cover a serving platter, mound the seafood in the center, and decorate the edge with the tomato wedges.