Keto Vegan Marinated Mushroom Salad

Keto Marinated Mushroom Salad is made using freshly washed mushrooms coated in a dressing made from balsamic vinegar, olive oil, and sea salt. A ton of fresh herbs are added to the mix, like dill, chives, and thyme. Feel free to use any combination of herbs you would like as long as the amount adds up roughly to the same as the recipe. The salad can be eaten right away or after it has sat in the fridge for a couple of hours.

Can I use a different vinegar?

Yes, feel free to use any vinegar you would like. Balsamic vinegar, not your thing? Use white wine, red wine, or rice wine vinegar.

What other kinds of herbs can I use?

Feel free to add parsley to the mix or oregano to the mix.

How long does the salad last?

The salad will last up to two days in the fridge. After that, the mushrooms will have watered out. They will still be edible at this point, but feel free to repurpose them into a hash where you will reheat them.

Serving suggestion

Feel free to serve this Keto Marinated Mushroom Salad with steak only to make this a Carnivore-friendly meal.

https://www.carbmanager.com/recipe-detail/ug:b72f3078-9355-c258-3809-52c8f582d12d/keto-seared-steak-with-compound-butter.