Marinated Mushroom and Kale Salad
Ingredients
- 3.5 cups water
- juice of 1 lemon
- about 15 crimini, baby Bella or white mushrooms
- 1/2 small cucumber
- about 15 baby tomatoes
- 1/2 of 1-15 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
- about 2 tbsp 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 crimini, baby Bella or white mushrooms (washed and slightly trimmed). Simmer for 3 minutes before draining and allow to cool.
Blend on high the dressing ingredients: 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 minced cloves of garlic, about 2 tbsp fresh parsley (optional), and salt and pepper to taste.
In a large bowl, pour some of the dressing onto the kale and massage until it has wilted a little.
Mix in the chopped cucumber, halved baby tomatoes, rinsed and drained garbanzo beans, optional watercress, marinated mushrooms, and remaining dressing.
Serve with air fryer or oven roasted herbed potatoes and avocado.
