Marinated Mushroom and Kale Salad
Ingredients
- about 15 crimini mushrooms or similar
- juice of 1 lemon
- 1/2 small cucumber
- about 15 baby tomatoes
- 1/2 of a 15-ounce can garbanzo beans or 1 cup cooked
- 1 small bunch kale
- handful fresh watercress (optional)
- 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 cloves garlic
- about 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 1 lemon and about 15 mushrooms, simmer for 3 minutes, drain, and allow to cool.
In a blender, combine 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 cloves of garlic, about 2 tablespoons fresh parsley (optional), and salt and pepper to taste, then blend on high.
In a large bowl, pour some of the dressing onto the kale and massage until the kale wilts slightly.
Mix in the cucumber, baby tomatoes, garbanzo beans, marinated mushrooms, and optional watercress with the remaining dressing.
Serve the salad.
Serving suggestions
Serve with air-fried or oven-roasted herbed potatoes and avocado.
