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Salad with Basil Chimichurri with Coconut Oil

an image of a white serving plate with a green Salad with Basil Chimichurri with Coconut Oil and hard boiled eggs
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What an appetizing and delectable and nourishing meal made out of Salad with Basil Chimichurri and boiled eggs.

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Uruguayan, and occasionally Chilean cuisines, the sauce comes in a green and red version

an image of a white serving plate with a green Salad with Basil Chimichurri with Coconut Oil and hard boiled eggs this For later use
Salad with Basil Chimichurri with Coconut Oil
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an image of a white serving plate with a green Salad with Basil Chimichurri with Coconut Oil and hard boiled eggs

Salad with Basil Chimichurri with Coconut Oil

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  • Author: EsmeSalon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Easy
  • Cuisine: Argentinian
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Description

Basil chimichurri is a tangy, flavorful sauce that would give the salad a nice kick of flavor. Plus, it’s a great way to add some healthy fats and proteins to a salad. I think it sounds delicious! 

Ingredients

Units Scale

Salad

  • 1/4 cup keto fat – lard, tallow, coconut oil
  • 1 lb (450g) Portobello mushroom, quartered
  • 1/2 (150g) lbs asparagus, bottoms trimmed and cut into thumb-size pieces
  • Sea salt and pepper to taste
  • 4 large eggs (can omit for egg-free but not as wonderful)

Basil Chimichurri

  • 1/2 cup fresh basil leaves
  • 1/4 cup MCT oil, olive oil, avocado oil, etc
  • 2 tablespoons fresh chopped chives
  • 2 tablespoons coconut vinegar or apple cider vine ar
  • Salt and pepper to taste

Instructions

  1. Heat keto fat over medium heat in a skillet, add mushrooms and asparagus, and saute for 10 min or until mushrooms are golden and cooked.
  2. Season with salt and pepper.
  3. Make boiled eggs to your liking soft boils or hard-boiled.
  4. Peel and cut in half (soft-boiled cut just as you serve)
  5. Make Chimichurri by putting ingredients in a blender and pureeing till smooth.
  6. Put mushrooms and asparagus on a platter or individual plates.
  7. Slice eggs and place over mushrooms, drizzle some Chimichurri over, and enjoy.
  8. Garnish with extra basil and add a few sliced tomatoes and quarters if desired.

Notes

Prepared, tried, and tested by Sean from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs 

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 3.8 g
  • Sodium: 811.5 mg
  • Fat: 32.7 g
  • Carbohydrates: 6.8 g
  • Fiber: 2.5 g
  • Protein: 9.7 g
  • Cholesterol: 186 mg

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Salad with Basil Chimichurri with Coconut Oil
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