Salad with basil Chimichurri and boiled eggs

What an appetizing and delectable and nourishing meal made out of Spring salad with Chimichurri and boiled eggs

this For later use

Ingredients

• 1/4 cup keto fat – lard, tallow, coconut oil
• 1 lb (450g) Portobello mushroom, quartered
• 1/2 (150g) lbs asparagus, bottoms trimmed 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

Method

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. Season with salt and pepper.
2. Make boiled eggs to your liking soft boils or hard-boiled.
3. Peel and cut in half (soft-boiled cut just as you serve)
4. Make Chimichurri by putting ingredients in a blender and pureeing till smooth.
5. Put mushrooms and asparagus on a platter or individual plates.
6. Slice eggs and place over mushrooms, drizzle Chimichurri over, and enjoy.
7. Garnish with extra basil and add a few sliced tomatoes quarters if desired.

Yields 4 servings

Prepared, tried, and tested by Sean

More Chimichurri Recipes

Chimichurri Sauce

Sensarte Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef’s Pan, PFOA Free (8/9.5/10/11/12.5 Inch) (9.5 Inch)

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