Keto Mushroom Salad with Walnuts and Watercress

DifficultyDifficult
Yield4 servings
Prep15 mins
Cook16 mins

2.9g

Net Carbs

4.0g

Protein

17.1g

Fat

1.4g

Fiber

176

Calories

Keto Mushroom Salad with Walnuts and Watercress
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 2 caps Portobello Mushroom Cap
  • 2 tablespoons chopped Shallots
  • 1/4 teaspoon Salt
  • 1 tablespoon Red Wine Vinegar
  • 4 cups chopped Watercress
  • 1 1/2 ounces English Walnuts
  • 3 tablespoons Extra Virgin Olive Oil

Directions:

This recipe is suitable for all phase of the Atkins diet except for the first two weeks of Induction due to the nuts.???????
  1. Preheat oven to 350°F. Toast walnuts for 7-8 minutes, remove from oven, cool and then chop.
  2. Turn oven to broiler setting.
  3. For vinaigrette: combine shallot, salt and vinegar in a bowl. Whisk 2 tablespoons of the oil into mixture. Season to taste with pepper.
  4. Brush mushrooms with remaining oil; sprinkle with salt and pepper. Grill or broil 4 minutes per side 4 from heat source. Cut mushrooms into wide strips. Toss with 1 tablespoon vinaigrette.
  5. Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each. Arrange mushrooms on top.

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