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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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!Β 


Units Scale


  • 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


  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.


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


Keywords: Salad, Basil, Chimichurri, coconut oil

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