Description
This warm keto salad brings together tender Portobello mushrooms, fresh asparagus and boiled eggs, all dressed in a bright, herby basil chimichurri. It’s a lovely way to enjoy a satisfying low carb meal that feels fresh, filling and just a little different from your usual salad.
Ingredients
Units
Scale
Warm Salad
- 1/4 cup (62.5 ml) keto-friendly cooking fat, such as lard, beef tallow or coconut oil
- 1 lb (450 g) Portobello mushrooms, quartered
- 1/2 lb (225 g) fresh asparagus, woody ends trimmed and stalks cut into thumb sized pieces
- Sea salt and freshly ground black pepper, to taste
- 4 large eggs
Basil Chimichurri
- 1/2 cup (125ml) fresh basil leaves, loosely packed
- 1/4 cup (62.5 ml) MCT oil, olive oil or avocado oil
- 2 tbsp (25 ml) fresh chives, finely chopped
- 2 tbsp (25 ml) coconut vinegar or apple cider vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 1/4 cup keto-friendly cooking fat in a large skillet over medium heat. Add 1 lb (450 g) quartered Portobello mushrooms and cook for about 5 minutes, stirring occasionally, until they begin to soften and release their moisture.
- Add 1/2 lb (225 g) trimmed and chopped asparagus to the skillet. Continue cooking for another 5 to 8 minutes, stirring occasionally, until the mushrooms are tender and nicely browned and the asparagus is bright green and tender but still has a little bite. If the skillet looks crowded, cook the vegetables in batches so they brown instead of steam. Season with sea salt and freshly ground black pepper to taste.
- While the vegetables cook, place 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for 6 to 7 minutes for soft-centred eggs or 10 to 12 minutes for hard-boiled eggs. Transfer the eggs to a bowl of ice water to stop the cooking, then peel them once cool enough to handle. For soft-boiled eggs, peel carefully and cut them just before serving.
- To make the basil chimichurri, combine 1/2 cup fresh basil leaves, 1/4 cup MCT oil, olive oil or avocado oil, 2 tbsp chopped fresh chives and 2 tbsp coconut vinegar or apple cider vinegar in a blender or small food processor. Blend until finely chopped and well combined. Season with salt and freshly ground black pepper to taste. Add a little extra oil if you prefer a thinner dressing.
- Divide the warm mushrooms and asparagus between two serving plates or arrange them on a platter. Halve the 4 boiled eggs and arrange them over the vegetables.
Notes
Prepared, tried, and tested by Sean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3.8 g
- Sodium: 811.5 mg
- Fat: 32.7 g
- Saturated Fat: 14.9 g
- Trans Fat: 0 g
- Carbohydrates: 6.8 g
- Fiber: 2.5 g
- Protein: 9.7 g
- Cholesterol: 186 mg
