About
Keto Marinated Mushroom Salad is made using freshly washed mushrooms coated in a dressing made from balsamic vinegar, olive oil, and sea salt. A ton of fresh herbs are added to the mix, like dill, chives, and thyme. Feel free to use any combination of herbs you would like as long as the amount adds up roughly to the same as the recipe. The salad can be eaten right away or after it has sat in the fridge for a couple of hours.
Can I use a different vinegar?
Yes, feel free to use any vinegar you would like. Balsamic vinegar, not your thing? Use white wine, red wine, or rice wine vinegar.
What other kinds of herbs can I use?
Feel free to add parsley to the mix or oregano to the mix.
How long does the salad last?
The salad will last up to two days in the fridge. After that, the mushrooms will have watered out. They will still be edible at this point, but feel free to repurpose them into a hash where you will reheat them.
Serving suggestion
Feel free to serve this Keto Marinated Mushroom Salad with steak only to make this a Carnivore-friendly meal.
Ingredients
- 1 lb baby bella mushrooms
- 1 tablespoon dill weed, fresh
- 1 tbsp chopped chives fresh or raw herb
- 1 tablespoon thyme, fresh
- 1 ½ tablespoon balsamic vinegar
- 3 tablespoon extra virgin olive oil
- ½ teaspoon salt, sea salt
Instructions
- Wash the mushrooms in plenty of water to rinse any dirt off.
- Slice the stems from the mushrooms and cut them into quarters. Place them into a mixing bowl.
- Combine the dressing ingredients which include the vinegar, olive oil and salt.
- Add the rest of the ingredients on top of the mushrooms and give the mixture a good toss.
- Taste the mushrooms adding more vinegar or sea salt as desired.
Nutrition Facts
- Servings: 6
- Calories: 85.4kcal/357.2kJ (per serving)
- Fat: 6.8g (per serving)
- Carbs: 3.0g (per serving)
- Protein: 2.2g (per serving)
