Whole30 Creamy Mushroom Salad
Indulge in the perfect blend of earthy, creamy, and vibrant flavors with this Whole30 Creamy Mushroom Salad. Sautéed cremini mushrooms are the star of the dish, seasoned with fresh thyme, garlic, and a hint of lemon to enhance their natural umami. Tossed with crisp mixed greens, juicy cherry tomatoes, and fresh parsley, this salad is brought together with a luscious and dairy-free coconut cream dressing. Ready in just 30 minutes, it's an ideal light main course or side dish that’s paleo, gluten-free, and packed with wholesome nutrients. Perfect for those seeking a healthy, satisfying meal that's big on flavor and mindful of clean eating principles.
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Recipe Information
Ingredients
- 500 grams cremini mushrooms
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 teaspoon fresh thyme
- 120 milliliters coconut cream
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 200 grams mixed salad greens
- 150 grams cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
Clean the cremini mushrooms with a damp paper towel to remove any dirt. Slice them into 1/4 inch thick pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet, spreading them out in a single layer. Stir occasionally and cook until they are golden brown and softened, about 6-8 minutes.
Add the fresh thyme, sea salt, and black pepper to the mushrooms and stir well. Cook for another 2 minutes to let the flavors meld together.
Remove the skillet from the heat and drizzle the mushrooms with lemon juice. Allow to cool slightly.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and coconut cream until smooth to create the creamy dressing.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, sautéed mushrooms, and chopped parsley.
Pour the creamy dressing over the salad, and gently toss until everything is well combined and coated.
Serve the salad immediately as a fresh side dish or light main course, enjoying the blend of creamy, tangy, and savory flavors.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 82.6 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3549 mg | 76% | |
*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.
