Spring Salad with Basil Chimichurri and Soft Boiled Eggs
Ingredients
- 1 pound portobello mushrooms quartered
- 1/2 pound fresh asparagus cut into 2 inch long pieces
- 4 tablespoons coconut oil or lard or unsalted butter if not dairy sensitive
- 1 1/2 teaspoon Redmond Real salt divided
- 1/2 teaspoon fresh ground pepper divided
- 1/4 cup MCT oil or quality olive oil
- 1/2 cup fresh basil leaves
- 2 tablespoon chopped fresh chives
- 2 tablespoons coconut vinegar or apple cider vinegar
- 4 large eggs
Instructions
- Heat 4 tablespoons fat in a pan and saute the mushrooms and asparagus pieces for 10 minutes or until the mushrooms are golden brown and cooked through. Add 1 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile make the soft boiled eggs by placing the eggs in cold water. Bring to a boil, cover and remove from heat. Let sit for 5 minutes. Immediately rinse under cold water. Peel and set aside.
- Make the basil sauce my placing the MCT oil, basil, chives, coconut vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and puree until smooth.
- Place the mushroom mixture onto a serving platter. Slice the eggs in 1/2 and place yolk side up throughout the mushroom mixture. Drizzle the basil sauce throughout the salad.
- Store extras in an airtight container in the fridge for up to 4 days. Best served fresh.
Nutrition
Calories: 308 | Fat: 34g | Protein: 12g | Carbohydrates: 7g | Fiber: 3g | P:E Ratio: 0.3
