Paleo Creamy Mushroom Salad

Indulge in the wholesome flavors of this Paleo Creamy Mushroom Salad, a vibrant and nutrient-packed dish that pairs creamy almond yogurt dressing with earthy mushrooms and crisp veggies. Sautéed button mushrooms mingle beautifully with tender baby spinach, sweet red bell pepper, and the fresh aroma of dill, all tossed in a velvety, dairy-free dressing made from garlic, lemon juice, and almond yogurt. Toasted walnuts add a satisfying crunch to every bite, while a drizzle of olive oil ties everything together. Ready in just 25 minutes, this gluten-free and paleo-friendly salad is perfect as a light main course or a hearty side dish, offering a deliciously healthy alternative that's both flavorful and crowd-pleasing.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 300 grams Button mushrooms
• 100 grams Fresh baby spinach
• 1 medium Red bell pepper
• 120 ml Almond yogurt
• 2 tablespoons Olive oil
• 2 Garlic cloves
• 2 tablespoons Lemon juice
• 1 tablespoon Fresh dill
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 50 grams Chopped walnuts

Directions

Step 1

Clean the button mushrooms with a damp cloth or rinse them lightly and pat them dry. Slice the mushrooms thinly.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and tender. Remove from heat and let them cool slightly.

Step 3

While the mushrooms are cooling, prepare the dressing. Mince the garlic cloves and chop the fresh dill finely.

Step 4

In a mixing bowl, combine almond yogurt, lemon juice, minced garlic, chopped dill, salt, and black pepper. Mix well to create a creamy dressing.

Step 5

Wash and dry the baby spinach and place it in a large salad bowl. Dice the red bell pepper and add it to the bowl.

Step 6

Pour the creamy dressing over the spinach and bell pepper, then add the cooled sautéed mushrooms.

Step 7

Gently toss all the ingredients together until the vegetables are well-coated with the dressing.

Step 8

In a small skillet, toast the chopped walnuts over medium heat for about 2-3 minutes or until fragrant, being careful not to burn them.

Step 9

Sprinkle the toasted walnuts over the salad.

Step 10

Drizzle with the remaining tablespoon of olive oil before serving.

Step 11

Serve the Paleo Creamy Mushroom Salad immediately as a delightful, nutritious meal.

Nutrition Facts

Serving size	(758.4g)

Amount per serving	% Daily Value*
Calories	823.8

Total Fat 67.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1328.6mg	0%
Total Carbohydrate 43.8g	0%
Dietary Fiber 12.4g	0%
Total Sugars 21.0g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 287.2mg	0%
Iron 6.6mg	0%
Potassium 2207.4mg	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: 68.4%

Protein: 11.7%

Carbs: 19.9%