Marinated Mushroom and Kale Salad
Ingredients
- 15 crimini, baby Bella or white mushrooms
- 1 lemon
- 3.5 cups water
- 1/2 small cucumber
- 15 baby tomatoes
- 1/2 of 1-15oz can garbanzo beans or 1 cup cooked garbanzo beans
- 1 small bunch kale
- handful fresh watercress (optional)
- 4 teaspoons apple cider vinegar
- 2 tablespoons water
- 1/2 lemon
- 2 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 garlic cloves
- 2 tablespoons fresh parsley (optional)
- salt and pepper to taste
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
- 2 tablespoons fresh parsley (optional)
- salt and pepper to taste
Preparation
Bring 3.5 cups of water to a boil, reduce to a simmer, and add the juice of 1 lemon and 15 mushrooms.
Simmer the mushrooms for 3 minutes, then drain and allow them to cool.
Chop the cucumber and halve the tomatoes.
Rinse and drain the garbanzo beans if using canned.
Chop the kale and the watercress if using.
For the dressing, blend 4 teaspoons apple cider vinegar, 2 tablespoons water, juice of half a lemon, 2 tablespoons tahini, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 2 minced garlic cloves, 2 tablespoons fresh parsley if using, and salt and pepper to taste.
In a large bowl, pour some of the dressing onto the kale and massage until it wilts slightly.
Mix in the chopped vegetables, marinated mushrooms, watercress if using, and the remaining dressing.
Serve the salad, optionally with air-fried or oven-roasted herbed potatoes and avocado.
Tips
This salad is versatile and can be adjusted with additional vegetables or served as a side dish.
