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Enchiladas – Enchilada Sauce →

KETO Seafood Salad

Posted on May 5, 2021 | Leave a comment

1/2c Mayo, or to taste
1.5T White Vinegar
1/2tsp Dill Weed
1T Dill Relish
1/4tsp Salt (50% less)
1tsp + 1/4tsp Erythritol Sweetner
–
2 can Tuna, drained
1 Pkg. Pouch Chicken of the Sea Pink Salmon
1.5oz Imitation Crab Meat (42.5g, or more.)
Avocado, cubed small

Zucchini, peeled, halved, deseeded, Boiled 1-2 minutes.

Premix Sauce. Mix all ingredients, except, Avocado. Place in fridge until ready.
Boil Zucchini, til slight tender. Place in fridge, or, under cold water to cool. Cucumber is an option, as well, no boil needed.
Top Zucchini with Seafood Mixture. Top with Avocado, pressing into Seafood Mixture.

(Optional, Red Onions or Green Onions/Chives. Minced Celery, Cucumbers. Peas. Cheddar Cheese)

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