Keto Mushroom Salad with Walnuts and Watercress Recipe | @Atkins

Keto Mushroom Salad with Walnuts and Watercress Recipe


Atkins Keto Mushroom Salad with Walnuts and Watercress
2.9g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 16 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4g

Protein

17.1g

Fat

1.4g

Fiber

176.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 1/2 oz English Walnuts
  • 2 tbsp chopped Shallots
  • 0 1/4 tsp Salt
  • 1 tbsp Red Wine Vinegar
  • 3 tablespoon Extra Virgin Olive Oil
  • 2 cap Portobello Mushroom Caps
  • 4 cup, chopped Watercress

DIRECTIONS

This recipe is suitable for all phase of the Atkins diet except for the first two weeks of Induction due to the nuts.
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  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.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.