Seafood Salad

10 min 4 servings


253 Kcal
12.1g Fat
20.5g Carbs
13.2g Net Carbs
12g Sugars
18.8g Protein


  • 2 gem lettuces
  • 6 small pickled beetroot
  • 7 oz or 200g of cooked prawns
  • 3.5 oz or 100g or white crab meat
  • 5 oz or 150g of cherry tomatoes
  • 2 spring onions
  • 1 avocado
  • 2 tablespoons of mayonnaise
  • 1/2 lemon
  • Salt and pepper to taste


  1. Wash and cut the lettuce, and place it in your salad bowl.
  2. Slice the spring onions finely. Cut the avocado in medium size pieces, slice the tomatoes and the beetroots, and add to your salad bowl.
  3. In a separate bowl, mix prawns, crab, sliced spring onions, mayonnaise, salt, pepper and squeeze the lemon juice. Combine well.
  4. Add the seafood mixture on top of the lettuce. Use the rest of the ingredients to finish decorating the salad.
  5. It’s ready to serve!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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