Ingredients
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1 cup (4 ounces/115 g) white mushroomssliced
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2 tablespoons Butter
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¼ cup (1 ounce/28 g) raw pecanshalved
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2 eggshard-boiled
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6 ounces (170 g) baby spinachfresh (about 6 cups)
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10 ounces (285 g) rotisserie chickencubed skin-on
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½ cup (2 ounces/55 g) goat cheesecrumbled fresh (soft)
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¼ cup (1¼ ounces/35 g) strawberriesthinly sliced
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⅔ cup (5¼ fluid ounces/150 ml) MCT oil or olive oil
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¼ cup (2 fluid ounces/60 ml) apple cider vinegar
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1 tablespoon Dijon mustard
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1 teaspoon lemon juicefreshly squeezed
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1 teaspoon Onion powder
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½ teaspoon Sea saltfine
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¼ teaspoon Garlic powder
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¼ teaspoon liquid steviaor to taste
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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.