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Kale Salad with Fried Mushrooms

Kale Salad with Fried Mushrooms

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Diet Type: Ketogenic
Allergens: Avocado, Olives, Soy


For the mushrooms

  • 1 tsp extra virgin olive oil
  • 1 medium onion (sliced)
  • 4 pieces portabello mushroom (sliced)
  • 1 tbsp soy sauce

For the salad

  • 1 avocado (cut in cubes)
  • 2 tsps extra virgin olive oil
  • 12 lb kale (washed and stems removed)
  • 12 medium pomegranate (seeds)

For the dressing

  • 1 lime (juiced)
  • 1 tbsp soy sauce
  • 1 tbsp tahini

For the garnish

  • 2 tsps sesame seeds


  1. Heat up the olive oil for the mushrooms in a frying pan and fry the onions for about 5 minutes.
  2. Add the mushrooms and fry for an additional 5 more minutes, also add the soy sauce.
  3. Use a big bowl and mix the olive oil for the kale and heat up a frying pan.
  4. Stir fry the kale for 1-5 minutes (depending on your taste) and set aside.
  5. Use a small bowl to mix the dressing ingredients.
  6. Mix the rest of the salad ingredients in a big bowl and serve the salad on a plate or in a bowl with the mushrooms on the side.
  7. Sprinkle it with the dressing and add the garnish, enjoy!

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