Tasty and Simple Keto Fudge

Abundant in flavor and texture.  The perfect low carb summer salad, it’s loaded with shrimp, cabbage, cauliflower rice, basil and a secret ingredient that really makes it pop!

Original Recipe From: https://www.ibreatheimhungry.com/keto-shrimp-cauliflower-rice-salad/

Ingredients

For the salad:

  • 4 cups riced cauliflower
  • 2 cups cooked shrimp, sliced in half lengthwise
  • 1 cup chopped red cabbage
  • 1/4 cup chopped fresh basil
  • 2 tablespoons grated pink grapefruit zest

For the vinaigrette:

  • 1/4 cup fresh pink grapefruit juice
  • 3 tablespoons avocado oil (or other light tasting oil)
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons granulated erythritol (omit if Whole 30)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt

Nutrition

  • Calories 143C
  • Fat 10g
  • Carbs 5g
  • Protein 9g

Prep: 5

Cook:

Ready in: 5m

Directions

  1. Combine the salad ingredients in a medium-sized bowl.
  2. Place the vinaigrette ingredients in a small blender or magic bullet and blend until smooth.
  3. Pour the vinaigrette over the salad and toss to coat.
  4. Serve chilled or at room temperature.
  5. Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.