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–+ servings

Spring Salad with Basil Chimichurri and Soft Boiled Eggs

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Course Appetizer, Dairy Free, Nut Free, Soups and Salads, Vegetarian
Cuisine American
Servings 4
Calories 308

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