Marinated Mushroom and Kale Salad
Ingredients
- 3.5 cups water
- juice of 1 lemon
- 15 crimini, baby Bella or white mushrooms (washed and slightly trimmed)
- 1/2 small cucumber (chopped)
- 15 baby tomatoes (halved)
- 1/2 of a 15 oz can garbanzo beans (rinsed and drained) or 1 cup cooked
- 1 small bunch kale (chopped)
- handful of fresh watercress (optional)
Dressing
- 4 teaspoons apple cider vinegar
- 2 tablespoons water
- juice of 1/2 lemon
- 2 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 minced garlic cloves
- 2 tablespoons fresh parsley (optional)
- salt and pepper to taste
Preparation
Bring 3.5 cups of water to a boil. Reduce heat to simmer and add the juice of 1 lemon and 15 mushrooms. Simmer for 3 minutes, then drain and allow to cool.
Chop 1/2 small cucumber and halve 15 baby tomatoes. Rinse and drain 1/2 can of garbanzo beans or use 1 cup cooked. Chop 1 small bunch of kale and optionally add a handful of fresh watercress.
For the dressing, blend on high: 4 teaspoons apple cider vinegar, 2 tablespoons water, juice of 1/2 lemon, 2 tablespoons tahini, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 2 minced garlic cloves, 2 tablespoons fresh parsley (optional), and salt and pepper to taste.
In a large bowl, pour some of the dressing onto the chopped kale and massage until the kale wilts slightly.
Mix in the chopped vegetables, marinated mushrooms, and the remaining dressing.
Serve with air-fried or oven-roasted herbed potatoes and avocado, if desired.
