Salads
Combine steamed green-lipped mussels from the previous day with avocado, arugula, and a lemon vinaigrette. Since the ingredients contain no carbohydrate source, this is a low-carb, keto-friendly lunch salad.
Shake the lemon juice, olive oil, and salt together in a jar.
If desired, gently warm the cooked mussels in a pan for 1 minute without adding salt. They can also be used cold.
Place the arugula in a bowl and arrange the mussels, sliced avocado, and red onion on top.
Drizzle the vinaigrette over the salad, toss gently, and serve immediately.
Slice the avocado just before serving; if cut earlier, it may brown when exposed to air. Add cold mussels directly to the salad; reheating them can make their texture tough. Allergen: mollusks (mussels).
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