Keto Mushroom Salad with Walnuts and Watercress
2.9g
Net Carbs
4.0g
Protein
17.1g
Fat
1.4g
Fiber
176
Calories
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.???????
- Preheat oven to 350°F. Toast walnuts for 7-8 minutes, remove from oven, cool and then chop.
- Turn oven to broiler setting.
- For vinaigrette: combine shallot, salt and vinegar in a bowl. Whisk 2 tablespoons of the oil into mixture. Season to taste with pepper.
- 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.
- Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each. Arrange mushrooms on top.
