Sometimes simple is best, which is how this Easy Zucchini and Mushroom Salad came to be. I know when I tell people I eat low carb, they think that I consume vats of bacon, meat and cheese, and well, sometimes I do. Most often, though, it is a plate full of healthy fats and veggies with meat on the side. Today I just skipped the meat altogether and went for the veggies. This would be a great salad alongside a piece of grilled chicken or fish as well.
Make sure not to move the veggies around too much and not overcrowd the pan. That way, they will have a chance to get some color on them and brown instead of steam. The combination of salty feta with creamy avocado and tangy lime results in a flavor-packed salad that will leave you full and satisfied. I hope you enjoyed this as much as we did!
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Easy Zucchini and Mushroom Salad
Equipment
- 1 Skillet
Ingredients
- 6 whole mushrooms cleaned and quartered, I used cremini
- 1 small zucchini cut lengthwise into eighths
- 1/4 small onion sliced thin
- 1 poblano seeded and cut into strips
- 2 ounces feta or cotija cheese
- 1 avocado removed from skin and sliced
- juice 1 lime
- 2 tablespoons extra-virgin olive oil
- 2 hearts romaine cleaned and chopped
- salt and pepper
Instructions
- Get all of your vegetables prepped and ready to go. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat, add the mushrooms, peppers, and onions, saute for 3 minutes. Add the zucchini and saute for another 3-5 minutes letting the vegetables get a little brown but take care not to burn. Season them with salt and pepper and reserve.
- Toss the lettuce with the remaining oil and lime juice and season with salt and pepper. Divide the lettuce between the plates and add split the feta and avocado between them. Top with the warm veggies and enjoy!
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
