PREP: 15 minutes | COOK: 0 minutes | YIELD: 8 x 1-cup servings
Meyer lemons are thought to be a cross between a regular lemon and a mandarin orange, so you can imagine how unique they taste. In fact, the flavor is so distinctive it offers the perfect base for this salad full of vegetables. One bite and you’ll be a lifelong meyer lemon fan.
½ lb (225 g) white button mushrooms, thinly sliced
2 large ribs celery, thinly sliced crosswise
4 cups (950 ml) baby spinach, lightly packed
1 Meyer lemon, zested and juiced
1 Tbsp (15 ml) extra virgin olive oil
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
1 Tbsp (15 ml) Pecorino Romano or Asiago, freshly grated
To a large bowl, add mushrooms, celery and spinach. In a small bowl, whisk together Meyer lemon zest and juice, olive oil and salt and pepper. Pour over salad, add Pecorino Romano or Asiago and toss to combine.
MAKE IT VEGAN!
Simply leave out the cheese or replace it with nutritional yeast.
NUTRITIONAL VALUE PER SERVING:
Calories: 35 | Calories from Fat: 19 | Protein: 2 g | Carbs: 3 g | Total Fat: 2 g | Saturated Fat: 0.4 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 48 mg | Cholesterol: 0.5 mg
