Cooking with 5 Olive Oil
WEP SA Recipes
WEP SA Recipes
Cooking with 5 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.

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people
0
minutes

4 people

10 minutes

Fresh herb yogurt dip with 5 Olive Oil
  • 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

Calories: 100Kcal
Protein: 1g
Carbs: 3g
Good fat: 10g

  1. 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)
  2. Add sliced mushrooms and toss to combine. Finally add spinach and lightly mix.
  3. Garnish with some extra dill and some lemon wedges (optional).