Marinated Mushroom and Kale Salad
Ingredients
- 1/2 small cucumber
- 15 baby tomatoes
- 1/2 of 15-ounce can garbanzo beans (rinsed and drained)
- 1 small bunch kale
- handful fresh watercress (optional)
Marinated mushrooms
- 3.5 cups water
- juice of 1 lemon
- 15 crimini, baby Bella or white mushrooms
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 garlic cloves
- 2 tablespoons fresh parsley (optional)
- salt and pepper to taste
Preparation
Bring 3.5 cups water to a boil.
Reduce heat to simmer and add juice of 1 lemon and 15 mushrooms.
Simmer for 3 minutes, then drain and allow to cool.
Blend together 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 garlic cloves, 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 it wilts slightly.
Mix in the cucumber, baby tomatoes, garbanzo beans, optional watercress, and marinated mushrooms with the remaining dressing.
Serving suggestions
Serve with air-fried or oven-roasted herbed potatoes and avocado.
