Warm Mushroom Lettuce Salad with Paneer
This Warm Mushroom Lettuce Salad with Paneer is a light yet satisfying dish that combines the earthiness of sautéed mushrooms with the crunch of romaine lettuce. The addition of paneer makes it high in protein, making it a great option for a light dinner or a post-workout meal. The balance of warm and cold elements, along with a zesty lemon finish, ensures that this salad is both refreshing and comforting.
Nutrition Facts
Per serving
Energy
128 kcal
Protein
7 g
Carbs
12 g
Fat
7 g
Fiber
1 g
Ingredients
Button Mushroom
1 cup, sliced (200g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
Chilli flakes
0.5 tsp (1g)
Lettuce
0.5 cup, chopped (100g)
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat.
Add the finely chopped garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and stir occasionally. Cook for about 5-7 minutes, or until the mushrooms release their moisture and turn golden brown.
Add the paneer cubes to the pan and cook for another 2-3 minutes until the paneer is lightly golden on the edges.
Sprinkle chili flakes and a pinch of salt over the mushroom and paneer mixture. Toss well and cook for another 1 minute.
Remove the pan from heat and let the mixture cool slightly for 2-3 minutes.
Arrange the chopped romaine lettuce on a serving plate or bowl.
Top the lettuce with the warm mushroom and paneer mixture.
Drizzle lemon juice over the salad and adjust salt as needed.
Serve it.