Paleo Creamy Mushroom Salad
Elevate your salad game with this Paleo Creamy Mushroom Salad—a vibrant dish bursting with earthy, fresh flavors and packed with nourishing ingredients. Featuring tender sautéed button mushrooms, crisp baby spinach, and sweet red bell pepper, the salad gets a luxurious touch with a velvety almond yogurt dressing infused with garlic, lemon juice, and aromatic fresh dill. Toasted walnuts add a delightful crunch, while a drizzle of olive oil ties it all together for a restaurant-quality finish. Perfect as a light lunch or side, this gluten-free, dairy-free recipe is a wholesome, paleo-friendly way to indulge in creamy decadence without sacrificing health. Ready in just 25 minutes, it's a refreshing option for busy weeknights or casual gatherings.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Clean the button mushrooms with a damp cloth or rinse them lightly and pat them dry. Slice the mushrooms thinly.
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.
While the mushrooms are cooling, prepare the dressing. Mince the garlic cloves and chop the fresh dill finely.
In a mixing bowl, combine almond yogurt, lemon juice, minced garlic, chopped dill, salt, and black pepper. Mix well to create a creamy dressing.
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.
Pour the creamy dressing over the spinach and bell pepper, then add the cooled sautéed mushrooms.
Gently toss all the ingredients together until the vegetables are well-coated with the dressing.
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.
Sprinkle the toasted walnuts over the salad.
Drizzle with the remaining tablespoon of olive oil before serving.
Serve the Paleo Creamy Mushroom Salad immediately as a delightful, nutritious meal.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 21.0 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2207 mg | 47% | |
*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.
