Marinated Mushroom and Kale Salad
Ingredients
Marinated mushrooms
- 3.5 cups water
- juice of 1 lemon
- about 15 crimini, baby bella, or white mushrooms, washed and trimmed
Salad
- 1/2 small cucumber, chopped
- about 15 baby tomatoes, halved
- 1/2 (7.5 oz) can garbanzo beans, rinsed and drained (or 1 cup cooked)
- 1 small bunch kale, chopped
- 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, minced
- about 2 tbsp fresh parsley (optional)
- salt and pepper to taste
Preparation
Marinated mushrooms
Bring 3.5 cups water to a boil, then reduce to a simmer
Add the juice of 1 lemon and the mushrooms, and simmer for 3 minutes
Drain the mushrooms and allow to cool
Dressing
Blend all dressing ingredients on high until smooth
Salad components
Chop the cucumber, halve the tomatoes, and chop the kale
Assembly
In a large bowl, pour some dressing onto the kale and massage until the kale wilts slightly
Mix in the chopped vegetables, marinated mushrooms, and remaining dressing
Serve with air fryer or oven roasted herbed potatoes and avocado
