Marinated Mushroom and Kale Salad
Ingredients
- about 15 crimini, baby Bella or white mushrooms
- juice of 1 lemon (for marination)
- 1/2 small cucumber, chopped
- about 15 baby tomatoes, halved
- 1/2 of a 15-ounce can garbanzo beans, rinsed and drained (or 1 cup cooked garbanzo beans)
- 1 small bunch kale, chopped
- handful 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
- about 2 tablespoons fresh parsley (optional)
- salt and pepper to taste
Preparation
Bring 3.5 cups of water to a boil, reduce to a simmer, add juice of 1 lemon and about 15 mushrooms, simmer for 3 minutes, drain, and allow to cool.
Blend together 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, about 2 tablespoons fresh parsley (optional), and salt and pepper to taste until smooth.
In a large bowl, pour some of the dressing over the chopped kale and massage until it wilts slightly.
Mix in the chopped cucumber, halved baby tomatoes, garbanzo beans, optional watercress, marinated mushrooms, and the remaining dressing.
Serve with air-fried or oven-roasted herbed potatoes and avocado.
