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 1-15oz can garbanzo beans
- 1 small bunch kale
- handful fresh watercress
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 minced cloves of garlic
- about 2 tbsp fresh parsley
- salt
- pepper
Preparation
Bring 3.5 cups water to a boil, reduce to simmer, add juice of 1 lemon and about 15 mushrooms, simmer for 3 minutes, then drain and allow to cool.
Blend 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 minced cloves of garlic, about 2 tbsp fresh parsley, 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 cucumber, halved tomatoes, garbanzo beans, watercress, and marinated mushrooms, then add the remaining dressing.
Serve with air-fried or oven-roasted herbed potatoes and avocado.
