Make Ahead

Lacinato Kale, Roasted Wild Mushroom and Avocado Salad

August  9, 2018
2 Ratings
Photo by What We Eat Gals
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4-6
Author Notes

This salad touches on all of the elements of a crave-worthy vegetable dish: ingredients that are seasonal, both raw and cooked, and vibrantly colorful, and that provide contrasting textures, a little indulgence and a few surprises. —What We Eat Gals

What You'll Need
  • Roasted Mushrooms
  • 2 pounds Mixed mushrooms (shiitake, oyster, king oyster, hen of the woods and maitake
  • 2 teaspoons Red pepper flake
  • 2 teaspoons Granulated garlic
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Salad
  • 2 bunches Lacinato kale, washed, de-stemmed and torn into bite size pieces
  • 2 Ripe avocados, sliced
  • 1/2-1 cups Walnuts, toasted (or hazelnuts are equally delicious!)
  • 1 cup Parmesan, shaved
  • 4 Scallions, thinly sliced
  • 1/2 cup Basil, torn
  • 1/2 cup Mint, torn
  • 2 Lemon, zest and juice
  • 1 Garlic clove, minced
  • 1/2 cup Extra virgin olive oil
  • Salt and pepper to taste
  1. Roast the mushrooms: Preheat oven to 425. Prep mushrooms and break them into bite-size pieces. For shitake, this means removing their stems and tearing them into halves or fourths. For king oyster, this means slicing off a tiny bit of the root end and thinly slicing them lengthwise. Prep varies by varietal so purchase shrooms you’re comfortable with or Google proper prep technique.
  2. Place mushrooms on a sheet pan (lined with parchment for easy clean-up) and drizzle generously with olive oil, then season to taste with salt and pepper, a few shakes of granulated garlic and a pinch of red pepper flakes.
  3. Roast in the center of the oven for 25-35 minutes, turning the mushrooms halfway through, until they shrink down by nearly half and are very crisp around their edges. Cool on sheet tray.
  4. For the vinaigrette: Zest lemon and reserve for salad. Juice zested lemon into small bowl. Add garlic and a large pinch of salt, then drizzle in an equal amount of olive oil by volume or a little more.
  5. Assemble the salad: Combine the prepped kale, cooled mushrooms, sliced avocado, toasted walnuts, shaved parm, sliced scallions, torn basil and mint and lemon zest in a large salad bowl. Drizzle vinaigrette to taste. Using clean hands or salad tongs, gently toss salad until every nook and cranny of every vegetable is dressed. Enjoy!

See what other Food52ers are saying.

0 Reviews