Sautéed Mushroom & Spinach Power Salad
Serves 2 (big bowls) or 3–4 as a side
🥬 Ingredients
Salad base
4 cups fresh baby spinach
1 cup cherry tomatoes, halved
200 g (7 oz) mushrooms (button or cremini), sliced
3–4 eggs
For sautéing mushrooms
1 tbsp olive oil or butter
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper
Dressing (simple & clean)
3 tbsp olive oil
1 tbsp lemon juice (or apple cider vinegar)
½ tsp Dijon mustard (optional but great)
Salt & black pepper, to taste
Optional add-ons (highly recommended)
Parmesan shavings or feta
Toasted nuts or seeds (almonds, pumpkin seeds)
Chili flakes
Avocado slices
🍳 Step 1: Cook the Eggs (Jammy Perfection)
Bring a pot of water to a gentle boil.
Lower eggs in carefully.
Cook:
6½–7 minutes for jammy yolks (like the photo)
9–10 minutes for fully set yolks
Transfer immediately to ice water for 5 minutes.
Peel and slice in halves.
💡 Tip: Older eggs peel easier.
🍄 Step 2: Sauté the Mushrooms
Heat olive oil or butter in a skillet over medium-high heat.
Add mushrooms in a single layer (don’t crowd).
Let them brown without stirring for 2–3 minutes.
Stir, add garlic, salt, and pepper.
Cook another 2–3 minutes until golden and fragrant.
Remove from heat.
🔥 Browning = flavor. Resist the urge to stir early.
🥬 Step 3: Assemble the Salad
Add spinach to a large bowl.
While mushrooms are still warm, spoon them over the spinach—this gently wilts the leaves.
Add cherry tomatoes.
Place egg halves on top.
🥄 Step 4: Make the Dressing
Whisk olive oil, lemon juice, Dijon (if using), salt, and pepper.
Taste and adjust—bright but balanced is the goal.
✨ Step 5: Finish & Serve
Drizzle dressing over salad.
Crack extra black pepper over the eggs.
Add cheese, nuts, or chili flakes if using.
Serve immediately.
🌟 Pro Tips
Warm mushrooms + cool spinach = perfect texture contrast
Add a slice of crusty bread to turn this into a full meal
Want protein boost? Add grilled chicken, salmon, or chickpeas
For keto/low-carb: this salad is already 🔥
