Marinated Mushroom and Kale Salad
Ingredients
- 15 mushrooms (crimini, baby Bella or white, washed and slightly trimmed)
- juice of 1 lemon
- 1/2 small cucumber
- 15 baby tomatoes
- 1/2 of 1-15oz can garbanzo beans (rinsed and drained)
- 1 small bunch kale
- handful fresh watercress (optional)
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, add the juice of one lemon and 15 mushrooms, simmer for 3 minutes, then drain and allow to cool.
In a blender, combine 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, optional 2 tablespoons fresh parsley, and salt and pepper to taste, then blend on high until smooth.
Chop the cucumber and halve the tomatoes.
In a large bowl, pour some of the dressing over the kale and massage until the kale wilts slightly.
Mix in the chopped vegetables, marinated mushrooms, and the remaining dressing.
Serve the salad with air-fried or oven-roasted herbed potatoes and avocado.
