LOW CARB SALAD WITH 7.5 g NET CARBS
This is truly mushroom heaven….
Mushroom & Rocket Salad with Lemon Thyme
October 2, 2016
: 4
: 15 min
: 20 min
: 35 min
: Medium
Ingredients
- For the salad...
- 500 grams mixed mushrooms, cleaned and sliced (I used a mix of button, field, Swiss brown and shiitake)
- 1/2 cup lemon thyme stalks
- Olive oil
- 1 teaspoon smoked sea salt
- Cracked black pepper
- Zest of 1 lemon
- 1/3 cup lemon juice, (approximately one lemon)
- 100 grams baby rocket (arugula)
- 1/3 cup toasted pine nuts
- For the dressing...
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- Sea salt and cracked black pepper
Directions
- Step 1 Heat some olive oil in a large frypan and add the mushrooms and lemon thyme. Fry until golden brown remove the pan from the heat. Remove thyme stalks from mix.
- Step 2 Add the the lemon zest and juice to the mushroom mix, stir until combined and place in a mixing bowl until cooled.
- Step 3 Place all the dressing ingredients in a glass jar until and shake until well combined.
- Step 4 Add the rocket to the mixing bowl with the mushroom mix. Season to taste then add dressing if needed, mix until combined.
- Step 5 Arrange the salad mix onto a salad platter and sprinkle with the toasted pine nuts.
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