Make Ahead

Lacinato Kale, Roasted Wild Mushroom and Avocado Salad

August  9, 2018
Photo by What We Eat Gals
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

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4-6
Ingredients
  • 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
In This Recipe
Directions
  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!

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