Marinated Mushroom and Kale Salad
Ingredients
Marinated mushrooms
- 3.5 cups water
- juice of 1 lemon
- about 15 crimini, baby bella, or white mushrooms
Salad
- 1/2 small cucumber
- 15 baby tomatoes
- 1/2 (15oz) 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
- about 2 tbsp fresh parsley (optional)
- salt and pepper to taste
Preparation
Bring 3.5 cups of water to a boil, then reduce to a simmer
Wash and slightly trim the mushrooms
Add the juice of 1 lemon and the mushrooms to the simmering water and cook for 3 minutes
Drain the mushrooms and allow them to cool
Chop the cucumber and halve the tomatoes
Chop the kale
Rinse and drain the garbanzo beans if using canned
Blend all dressing ingredients on high until smooth
In a large bowl, pour some of the dressing onto the kale and massage until the kale wilts slightly
Mix in the chopped vegetables, marinated mushrooms, and the remaining dressing
Serving
Serve with air fryer or oven roasted herbed potatoes and avocado
