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