Marinated Mushroom and Kale Salad
Ingredients
- about 15 crimini, baby Bella or white mushrooms
- juice of 1 lemon
- 3.5 cups water
- 1/2 small cucumber
- about 15 baby tomatoes
- 1/2 of 1-15oz can garbanzo beans or 1 cup cooked
- 1 small bunch kale
- 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 cloves of garlic
- about 2 tablespoons fresh parsley (optional)
- salt and pepper to taste
Preparation
Bring 3.5 cups water to a boil, reduce to simmer, and add juice of 1 lemon and about 15 mushrooms. Simmer for 3 minutes, then drain and allow to cool.
Prepare the dressing by blending 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 cloves of garlic, about 2 tablespoons fresh parsley (optional), and salt and pepper to taste.
In a large bowl, pour some of the dressing onto the kale and massage until the kale has wilted a little.
Mix in the cucumber, baby tomatoes, garbanzo beans, marinated mushrooms, and remaining dressing. Add watercress if using.
Serve with air fryer or oven roasted herbed potatoes and avocado.
