A very simple, light, healthy, and flavorful salad. Perfect to enjoy during lunch or as a starter. It's ideal to prepare the night before and take it wherever you prefer.
Wash the baby spinach leaves and dry them well. If you don't have baby spinach, you can use regular spinach; just cut it into pieces about 5 cm on each side.
Put a little oil in a saucepan to season. I use coconut oil for its nutritional properties and because it doesn't splatter much once hot; however, you can use whatever you like or have on hand.
Add the sliced mushrooms to the saucepan with the oil and sauté them (7-9 min)
Add pepper and crushed chili to taste to season the mushrooms.
Remove the sautéed mushrooms from the heat and place them in a baking dish.
Add more oil to the saucepan and add the green onions until fragrant.
Sauté the spinach. You should do this gradually to ensure proper cooking.
You can start with a handful of spinach, and when it takes on a dark green color, add another handful; and so on until all the spinach is in the pan.
Add salt to taste.
Once the spinach is cooked, add the mushrooms to the saucepan and mix them for a few seconds just to ensure they are not cold when serving.
Serve the spinach on the respective plates and add the pieces of goat cheese on top.
Drizzle the salad with a little lemon juice for a fresh touch.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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