Keto Savory Mushroom Salad

Elevate your low-carb meal game with this Keto Savory Mushroom Salad, a flavor-packed dish that combines earthy cremini mushrooms, crisp baby spinach, and a zesty homemade vinaigrette. Sautéed to golden perfection, the mushrooms are seasoned with fresh parsley, thyme, and garlic, then lightly tossed with balsamic vinegar, lemon juice, and a hint of olive oil for a burst of tangy freshness. Finished with a sprinkle of Parmesan cheese, this hearty yet refreshing salad is perfect as a light lunch or a vibrant side dish. Ready in just 25 minutes, this keto-friendly salad is as satisfying as it is simple, making it an ideal choice for busy weeknights or meal prep. Whether you enjoy it warm or chilled, this recipe brings wholesome ingredients together for a deliciously nutritious bite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 250 grams Cremini mushrooms
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Balsamic vinegar
• 1 tablespoon Lemon juice
• 2 medium Garlic cloves
• 2 tablespoons Fresh parsley
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Parmesan cheese
• 100 grams Baby spinach

Directions

Step 1

Clean the cremini mushrooms with a damp paper towel, then slice them into thin pieces.

Step 2

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat.

Step 3

Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, or until the mushrooms are golden brown and tender.

Step 4

While the mushrooms are cooking, mince the garlic cloves and set aside.

Step 5

In a small mixing bowl, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and black pepper, whisking them together to create the vinaigrette.

Step 6

Once the mushrooms are cooked, remove them from heat and let them cool slightly.

Step 7

Chop the fresh parsley and add it to the cooled mushrooms along with the fresh thyme leaves.

Step 8

In a large salad bowl, toss together the baby spinach, sautéed mushrooms, and the prepared vinaigrette until everything is well combined.

Step 9

Sprinkle Parmesan cheese over the top and toss lightly to incorporate.

Step 10

Serve the salad immediately, or refrigerate it for up to 1 hour for a chilled version.

Nutrition Facts

Serving size	(441.7g)

Amount per serving	% Daily Value*
Calories	394.1

Total Fat 31.8g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 8.9mg	0%
Sodium 1343.5mg	0%
Total Carbohydrate 19.7g	0%
Dietary Fiber 5.7g	0%
Total Sugars 7.9g
Protein 12.9g	0%

Vitamin D 17.5IU	0%
Calcium 266.5mg	0%
Iron 5.4mg	0%
Potassium 1279.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 12.4%

Carbs: 18.9%