Winter Mushroom Salad

By • December 25, 2015 0 Comments

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Author Notes: Winter Mushroom Salad. Quick, easy and delicious. Perfect for lunches and dinners. Free from gluten, grains, dairy, egg and refined sugar. Enjoy.Wholefood Simply


Serves 2

  • 1 tablespoon coconut oil
  • 500 grams mushrooms, finely sliced
  • 4 tablespoons pistachio dukkah*
  • 150 grams baby spinach leaves
  • 1 avocado, peeled, deseeded and finely sliced
  • balsamic vinegar
  1. Heat the oil in a large frying pan over medium heat. Melt the oil. Add the mushrooms and cook for 4 minutes, stir frequently.
  2. Turn off the add the spinach leaves. Mix to combine.
  3. Use a slotted spoon to transfer the mushroom and spinach mixture to a medium sized salad bowl, leaving any liquid in the frying pan.
  4. Sprinkle the dukkah over the spinach and mushroom mixture one tablespoon of at a time, mixing as you go.
  5. Serve the salad with sliced avocado and a drizzle of balsamic vinegar.
  6. Enjoy!

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