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
Mixed mushrooms (shiitake, oyster, king oyster, hen of the woods and maitake
Red pepper flake
Salt and pepper to taste
Lacinato kale, washed, de-stemmed and torn into bite size pieces
Ripe avocados, sliced
Walnuts, toasted (or hazelnuts are equally delicious!)
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.
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.
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.
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.
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!