FIVE Kitchen | Spinach with fresh mushrooms lemon, dill and 5 Olive oil
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Spinach with fresh mushrooms lemon, dill and 5 Olive oil

Incredibly easy and quick salad to make. Can be made while main dish is being cooked.
Make over dish: add some leftover baked salmon or smoked salmon to create a light meal.
4

10'

100Kcal

Calories

1g

Protein

3g

Carbs

10g

Good fat*

*mono and poly unsaturated fatty acids

Ingredients

  • 2 cups baby spinach
  • 5-6 medium white mushrooms, sliced (Tip: Use a mandoline for thin and equal-width pieces)
  • 1 TBS capers, drained
  • 3 TBS 5 Ultra Premium Extra virgin Olive oil
  • Lemon Juice from 1-2 lemons
  • 1/3 cup fresh dill, chopped, lightly packed
  • Salt and Fresh Pepper
  • Extra dill and lemon wedges for garnishing

Execution

  1. In a large salad bowl add olive oil, lemon, capers and a couple of grinds of fresh pepper and mix well with a fork (or whisk)
  2. Add sliced mushrooms and toss to combine. Finally add spinach and lightly mix.
  3. Garnish with some extra dill and some lemon wedges (optional).