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Spinach with fresh mushrooms, lemon and dill
Five Olive Oil
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Spinach with fresh mushrooms lemon and dill
Incredibly easy and quick salad to make. Can be made while main dish is being cooked. Make over dish: add some leftover baked salmon or smoked salmon to create a light meal.
2 cups baby spinach
5-6 medium white mushrooms, sliced (Tip: Use a mandoline for thin and equal-width pieces)
1 TBS capers, drained
3 TBS 5 Ultra Premium Extra virgin Olive oil
Lemon Juice from 1-2 lemons
1/3 cup fresh dill, chopped, lightly packed
Salt and Fresh Pepper
Extra dill and lemon wedges for garnishing
In a large salad bowl add olive oil, lemon, capers and a couple of grinds of fresh pepper and mix well with a fork (or whisk)
Add sliced mushrooms and toss to combine. Finally add spinach and lightly mix.
Garnish with some extra dill and some lemon wedges (optional).
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