Sometimes simple is best, which is how this Easy Zucchini and Mushroom Salad came to be. I had all these veggies in the house planning on making a lettuce wrap with a creamy poblano sauce and roasted veggies. I just did not feel like getting out and then cleaning the food processor to make the dressing. This beautiful creation happened it boy was it delicious. My Mom was lucky enough to be over and share the salad with me. My mushroom hating husband was probably happy he was busy this evening!
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. Cut the zucchini in half lengthwise, then in half again crosswise. Continue cutting lengthwise until you have nice strips about the same size as your poblanos. The combination of the 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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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Easy Zucchini and Mushroom Salad
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.
