Keto Portabella Squash Salad Recipe

Keto Portabella Squash Salad Recipe

Ingredients

Yield: 2 servings

• 2 tablespoons (30 ml) Greek Dressing (see Greek Dressing)
• cup (100g) thinly sliced summer squash
• 2 large portabella mushrooms (about 6 inches/15 cm in diameter), gills and stems removed, sliced
• 2 cups (40g) baby arugula
• 2 tablespoons (15g) raw or roasted sunflower seeds

Method

1. Heat the dressing in a medium-sized frying pan over medium-low heat
2. Add the squash slices and mushrooms and cook for about 5 minutes, until they are tender
3. Divide the arugula between 2 bowls
4. Top each bowl with half of the cooked vegetables and a tablespoon of sunflower seeds
5. Refrigerate in a tightly sealed container for up to 2 days

Nutritional Info. 169 calories – 14.2g fat – 5.3g protein – 10.9g total carbs – 5.3g net carbs

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