Low Carb Mushroom Mozzarella Tomato Salad

This low carb mushroom mozzarella tomato salad is an amazingly fresh and delicious salad. It is quick and easy enough to serve any time, yet elegant enough to serve for parties and special occasions.

When you want a salad that is both delectable and beautiful, you can’t go wrong with this low carb mushroom mozzarella tomato salad! We combine fresh ingredients with a flavorful vinaigrette dressing to create this awesome salad. This salad comes together in 15 minutes, so you can enjoy this on even your busiest of days!

Let’s talk about the fresh ingredients that go into our low carb mushroom mozzarella tomato salad!

Our main ingredients for this salad are mushrooms, mozzarella balls, and grape tomatoes. I used cremini mushrooms for my salad, but white mushrooms would be an excellent choice as well. For my mozzarella balls, I used ciliegine mozzarella, which are small mozzarella balls. Bocconcini mozzarella balls are larger than ciliegine but would also be a wonderful choice for this salad. Perlini, also known as mozzarella pearls, are smaller than ciliegine but would also work well for this salad. I used grape tomatoes for my salad, but cherry tomatoes would be a nice substitute. If possible, I recommend using fresh parsley and oregano for this salad. If substituting dry herbs, you’ll still have a delicious salad, but will have to adjust amounts. You’ll want to use about 2½ teaspoons of dried parsley and 1 teaspoon of dried oregano in place of the fresh herbs.

What goes into the vinaigrette for this low carb mushroom mozzarella tomato salad?

This is a quick, easy, and delicious vinaigrette that pairs perfectly with our salad ingredients. We start with olive oil and white wine vinegar. I chose to use white wine vinegar, but champagne vinegar would be an awesome choice as well. Distilled white vinegar has a much sharper and stronger flavor so I wouldn’t use it for this vinaigrette. To our oil and vinegar, we simply add salt, pepper, and a pinch of red pepper flakes. After you make your vinaigrette, you can give it a taste and add more salt if you’d like. The red pepper flakes give this salad pretty flecks of color and just a zing of spice.

What can I do with my mushroom stems?

Since this recipe only uses mushroom caps, you’ll have leftover mushrooms stems. You have some great options for using the stems. The stems can be chopped and tossed into a green salad to add amazing flavor. You can save them up and use them in your next egg casserole, quiche, or omelet. Another great option is to add them to soups and stews. I used my stems to make a hash. Yum! I added a couple of teaspoons of olive oil to a small skillet. Then over medium heat, I sauteed my chopped mushroom stems with a couple tablespoons of chopped bell peppers, a couple tablespoons diced onions, and a little salt and pepper. I sauteed this mixture for about 10 minutes. During the last minute, I added some fresh chopped parsley and a splash of balsamic vinegar.

Here are some more keto salads I think you’ll enjoy!

Creamy Keto Tomato Cucumber Salad

Keto Broccoli Cauliflower Blue Cheese Salad

Keto Dill Pickle Coleslaw

Low Carb Cottage Cheese Salad

Helpful Hints:

*You can use any type of small mozzarella balls for this salad.

*Depending on your spice preference, you can omit the red pepper flakes, or you can add more.

Main Kitchen Equipment and Utensils:

• Mixing bowls
• Measuring spoons

Splash of Encouragement:

***And the LORD, He is the One who goes before you. He will be with you, He will not leave you nor forsake you; do not fear nor be dismayed. Deuteronomy 31:8***