Ingredients

	1 cup (4 ounces/115 g) white mushrooms sliced
	2 tablespoons Butter
	¼ cup (1 ounce/28 g) raw pecans halved
	2 eggs hard-boiled
	6 ounces (170 g) baby spinach fresh (about 6 cups)
	10 ounces (285 g) rotisserie chicken cubed skin-on
	½ cup (2 ounces/55 g) goat cheese crumbled fresh (soft)
	¼ cup (1¼ ounces/35 g) strawberries thinly sliced
	⅔ cup (5¼ fluid ounces/150 ml) MCT oil or olive oil
	¼ cup (2 fluid ounces/60 ml) apple cider vinegar
	1 tablespoon Dijon mustard
	1 teaspoon lemon juice freshly squeezed
	1 teaspoon Onion powder
	½ teaspoon Sea salt fine
	¼ teaspoon Garlic powder
	¼ teaspoon liquid stevia or to taste
	2 tablespoons poppy seeds

Nutritional information

57.3g

Fat

25.8g

Protein

6.3g

Carbs

2.8g

Fiber

648

Calories

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Spinach, Goat Cheese, Pecan, and Strawberry Salad

Name: Spinach, Goat Cheese, Pecan, and Strawberry Salad
Ingredients: white mushrooms: 1 cup (4 ounces/115 g); Butter: 2 tablespoons; raw pecans: ¼ cup (1 ounce/28 g); eggs: 2; baby spinach: 6 ounces (170 g); rotisserie chicken: 10 ounces (285 g); goat cheese: ½ cup (2 ounces/55 g); strawberries: ¼ cup (1¼ ounces/35 g); MCT oil or olive oil: ⅔ cup (5¼ fluid ounces/150 ml); apple cider vinegar: ¼ cup (2 fluid ounces/60 ml); Dijon mustard: 1 tablespoon; lemon juice: 1 teaspoon; Onion powder: 1 teaspoon; Sea salt: ½ teaspoon; Garlic powder: ¼ teaspoon; liquid stevia: ¼ teaspoon; poppy seeds: 2 tablespoons

Day 5

Features:

Medium

Ingredients

1 cup (4 ounces/115 g) white mushrooms
sliced
2 tablespoons Butter
¼ cup (1 ounce/28 g) raw pecans
halved
2 eggs
hard-boiled
6 ounces (170 g) baby spinach
fresh (about 6 cups)
10 ounces (285 g) rotisserie chicken
cubed skin-on
½ cup (2 ounces/55 g) goat cheese
crumbled fresh (soft)
¼ cup (1¼ ounces/35 g) strawberries
thinly sliced
⅔ cup (5¼ fluid ounces/150 ml) MCT oil or olive oil
¼ cup (2 fluid ounces/60 ml) apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
freshly squeezed
1 teaspoon Onion powder
½ teaspoon Sea salt
fine
¼ teaspoon Garlic powder
¼ teaspoon liquid stevia
or to taste
2 tablespoons poppy seeds

Directions

Yield: 4 servings

This is a wonderful ketogenic meal full of rich fatty acids, vitamins, and fiber. When I first tried a spinach salad at a summer job, it was love at first bite. The poppy seed dressing is perfect with this salad—and my version doesn’t contain the sugar normally found in this dressing. For a refreshing summer salad, enjoy the mushrooms raw rather than cooked.

Ingredients:

2 tablespoons butter

1 cup (4 ounces/115 g) sliced white mushrooms

¼ cup (1 ounce/28 g) raw pecans, halved

2 eggs, hard-boiled

6 ounces (170 g) fresh baby spinach (about 6 cups)

10 ounces (285 g) cubed skin-on rotisserie chicken

½ cup (2 ounces/55 g) crumbled fresh (soft) goat cheese

¼ cup (1¼ ounces/35 g) thinly sliced strawberries

POPPY SEED DRESSING:

⅔ cup (5¼ fluid ounces/150 ml) MCT oil

¼ cup (2 fluid ounces/60 ml) apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1 teaspoon onion powder

½ teaspoon fine sea salt

¼ teaspoon garlic powder

¼ teaspoon liquid stevia (or to taste) or other keto sweetener of choice

2 tablespoons poppy seeds

Directions:

In a medium skillet over medium heat, melt the butter. Add the mushrooms and cook for 5 to 6 minutes, turning occasionally, until nicely browned on both sides. Remove the mushrooms from the pan.
Reduce the heat to low and add the pecans; cook for 1 to 2 minutes, until the nuts are lightly toasted and the oils release a bit. Set aside.
Peel the eggs and place in a large bowl; use a fork to crumble them.
Prepare the dressing: In a food processor, combine all the dressing ingredients except for the poppy seeds. Process until well combined. Stir in the poppy seeds.
Add the spinach, chicken, mushrooms, pecans, goat cheese, and strawberries to the bowl with the eggs and toss gently to combine. Divide the salad between 4 bowls. Top with the dressing or serve the dressing on the side.