Green Salad with Garlic Mushrooms

Vegan
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Guys! Big news. I’ve decided that once a month I’m going to do a “fun things you should add to your salads post.” It’s going to be epic! I know, right now it sounds kind of boring. But trust me, lately I have been KILLING the salad game. My uni schedule this semester means most days I got home at 2.30pm, with half an hour before I go to work. What does that mean? Salad!!

The best lunch ever.

Salad can easily be the worst meal, or the best. It all depends what you put in it and how you make it. For me, the most important thing is the salad base. If you don’t have a strong base, the rest of your salad will never be able to shine like the star it should be.
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Take careful note of the photo above. Today I used two types of lettuce, washed and whizzed completely dry in my lettuce washer. It must be completely dry! Otherwise your salad will be sad. Two big handfuls for each person please. Next I added half a finely chopped shallot, for some zing. You could add finely sliced red onion if that’s your thing for this element.

Select two of your favourite herbs. Today I used basil (heaps of basil!) and coriander. You can add parsley, mint, dill (although I can’t be your friend anymore if you add dill because I HATE dill irrationally), or any other soft herb you like. Use a small palmful of leaves, and finely chop.
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Now it’s time to add your crunchy elements! I like to add a stalk of celery, half a chopped apple, half a chopped capsicum, and/or some cucumber for the crunchy part of the salad. Today I just used apple and capsicum because that’s all we had. Chop everything into 1cm chunks and throw into your salad bowl.

Next, time for some substantial greens. The best by far is broccoli, but today for the first time maybe forever we were out of broccoli, so I added steamed baby peas and zucchini. If you have time, you can roast the greens in the oven, but today this is an under half an hour salad so steaming will have to do! Chop in half an avocado for creaminess too.

And now for the secret: mushrooms!! Get out your pan, crush a garlic clove in there, add a drizzle of olive oil and fry up a huge handful of them. Mushrooms make an ordinary salad an extraordinary salad. Only add them at the last second because the heat might wilt the lettuce.
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For dressing mix 1 tbsp balsamic vinegar with 1 tbsp olive oil, 1 tsp seedy mustard, and the juice of half a lime. Toss all the ingredients well. I drizzled over a tbsp of tahini as well for extra protein.

YUUUUM. There you have it. The best 20 minute salad in existence. Enjoy! And get excited for next months salad adventures!

One Year Ago: Coconut and Vanilla Ice Cream Sandwiches

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41 thoughts on “Green Salad with Garlic Mushrooms

  1. I’m always inspired with your salad bowls on IG! Love this one with garlic mushrooms, really looking forward to the other recipes too! Trying this salad next week! ๐Ÿ˜Š๐Ÿ™Œ

  2. The fact that you drizzled this with tahini gets me really excited! Something about rich mushrooms in a salad is so appealing. Hearty, fresh, and comforting, all at the same time.

  3. I eat a salad a day, and add whatever I’ve got hanging around. I love adding cooked veggies, but I’ve never added cooked mushrooms! I’m going to have to give that a try. ๐Ÿ™‚

  4. Girl, this is so on point! The basil, the shallots, the cilantro… people forget that adding stuff to the greenery before the obvious chopped vegetables is VITAL! Mushrooms are my favorite, cannot wait to add them to salads ๐Ÿ™‚

  5. Yay! I love the idea of these kind of posts. I have salad almost every day for lunch as well, so they come in quite handy ๐Ÿ˜‰
    Garlic and mushrooms sounds like a great combo! Yummy

  6. You’re absolutely right! Nothing is better than a big bowl of salad when you come home ravenous after hoooooouuuuurs of classes ๐Ÿ˜‰ I’m so gonna love these posts! This salad looks unreal and I’ve got almost all of the ingredients in my pantry right now…. so I can pretty much see it in my future xxx

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