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
- 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.
- Season with salt and pepper.
- Make boiled eggs to your liking soft boils or hard-boiled.
- Peel and cut in half (soft-boiled cut just as you serve)
- Make Chimichurri by putting ingredients in a blender and pureeing till smooth.
- Put mushrooms and asparagus on a platter or individual plates.
- Slice eggs and place over mushrooms, drizzle some Chimichurri over, and enjoy.
- 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
