Marinated Mushroom and Kale Salad
Ingredients
- 3.5 cups water
- Juice of 1 lemon
- 15 crimini, baby Bella or white mushrooms
- 1/2 small cucumber
- 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
- 2 tbsp fresh parsley (optional)
- Salt and pepper to taste
Preparation
Bring 3.5 cups water to a boil, reduce to simmer, add juice of 1 lemon and mushrooms, simmer for 3 minutes, drain, and allow to cool.
Blend the dressing ingredients on high: 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.
In a large bowl, pour some of the dressing onto the kale and massage until kale has wilted a little.
Mix in chopped veggies, marinated mushrooms, and remaining dressing.
Serve with air fryer or oven roasted herbed potatoes and avocado.
