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Warm Mushroom and Rocket Salad with Lemon Dressing

25 min Mediterranean Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
614
Calories
38g
Protein
52g
Fat
24g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Lemon juice - 15 ml (1 tbsp)
  • Garlic clove - 2 g (0.5 pcs)
  • Salt and pepper - 0.3 g (1 pinch)
  • Pine nut - 30 g
  • Mushroom, sliced - 140 g
  • Rocket - 150 g
  • Cannellini beans - 170 g
  • Onion, sliced - 30 g (0.3 whole)
  • Dill, finely chopped - 2 g (1 tsp)

How to make:

  1. Heat a little olive oil in a frying pan over a medium heat, cook the chopped onion for about 3 minutes or until softened
  2. Add the mushrooms and beans, cook for around 10 minutes, until mushrooms have released their juices
  3. Add the garlic and dill and remove from the heat
  4. Stir in the lemon juice and olive oil, salt and pepper
  5. Put the rocket in a bowl, add the mushrooms on top and pine nuts
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