People frequently think that green salad is the only option whether they want a beautiful salad for lunch, dinner, or a side dish. Salads are a fantastic choice for anyone looking to consume the cleanest meal possible while yet feeling satisfied. Mushrooms provide a meaty texture to our herb salad, but the absence of grains and other heavy components keeps it from seeming cloying. Recipe suitable for vegans, vegetarians, and flexitarians who wish to cut down on meat.
Mushroom and herb salad tips
Mushrooms are an excellent source of dietary fibre in addition to being rich in essential vitamins and minerals. The mushrooms are complemented by the dressing’s subtle sweetness and tanginess. Buttons mushrooms may be eaten raw, and they can also be cooked if you choose. Toss up a salad as a filling main dish or tasty accompaniment to any weekday dinner with the family.
Try this mushroom and herb salad if you’re searching for a vegetarian option that still packs a nutritional punch.
Mushroom and herb salad recipe
Course: Main, Side
Cuisine: Global
Difficulty: Easy
Servings: 2 servings
Prep time: 10 minutes
Ingredients
-
1 punned button mushrooms
-
4 tbsp. lemon juice
For the dressing
-
4 tbsp. olive oil
-
2 tbsp. tarragon vinegar
-
2 tbsp. fresh chopped chives
-
2 tbsp. fresh chopped parsley
-
½ tsp dried tarragon
-
½ tsp sweet basil
-
½ tsp salt
-
freshly ground black pepper
-
1 tsp sugar
-
1 tsp hot mustard
Method
- Wipe down the button mushrooms and trim the stalks.
- Mix with 4 tablespoons of lemon juice. Leave to rest while making the dressing.
For the dressing
- Mix all of the dressing ingredients together and mix well. Season to taste.
- Mix with the mushrooms and let it rest and absorb for a while.