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4 from 4 votes

Easy Zucchini and Mushroom Salad

Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Dish, Sides, Soup and Salad, Vegetarian
Cuisine: Keto, Quick and Easy, Summer
Servings: 2
Calories: 398kcal

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

Calories: 398kcal | Carbohydrates: 17g | Protein: 9g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 334mg | Potassium: 936mg | Fiber: 9g | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 70.4mg | Calcium: 167mg | Iron: 1.5mg