Marinated Mushroom and Kale Salad Bowl
Ingredients
Marinated mushrooms
- 3.5 cups water
- juice of 1 lemon
- 15 crimini, baby Bella, or white mushrooms
Salad
- 1/2 small cucumber
- 15 baby tomatoes
- 1/2 (7.5 oz) can garbanzo beans (or 1 cup cooked)
- 1 small bunch kale
- handful fresh watercress (optional)
Dressing
- 4 tsp apple cider vinegar
- 2 tbsp water
- juice of 1/2 lemon
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 cloves garlic
- 2 tbsp fresh parsley (optional)
- salt and pepper to taste
Preparation
Bring 3.5 cups of water to a boil, reduce to a simmer, add the juice of 1 lemon and the mushrooms, and simmer for 3 minutes.
Drain the mushrooms and let them cool.
Blend all dressing ingredients on high until smooth.
In a large bowl, pour a portion of the dressing over the kale and massage until the kale wilts slightly.
Add the chopped cucumber, halved tomatoes, garbanzo beans, watercress (if using), and the cooled mushrooms to the bowl, then pour in the remaining dressing and mix well.
Serve with air-fried or oven-roasted herbed potatoes and avocado.
