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Wild Mushroom Salad

  • Prep 15 min
  • Total 20 min
  • Ingredients 14
  • Servings 2
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Ingredients

2
tablespoons extra virgin coconut oil (or extra virgin olive oil)
3
cloves garlic, mashed or lightly chopped
1
leek, without roots, white part only, washed and thinly sliced
16
oz wild mushrooms, clean
Pinch of sea or Kosher salt
1
whole bunch of kale, stems removed, washed and lightly chopped
1/2
-1 tablespoon liquid aminos
Pinch (or to taste) red pepper flakes
1/2
tablespoon grated fresh ginger
Raisins (optional)
Pumpkin seeds, nuts or sunflower seeds (optional)
Green onions or chives, for garnish (optional)
Queso fresco cheese, manchego, gruyere or feta, for garnish (optional)
Juice of 1 lemon

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
274.5
% Daily Value
Total Fat
15.9g
24%
Saturated Fat
11.9g
59%
Sodium
123.3mg
5%
Total Carbohydrate
29.4g
10%
Dietary Fiber
12.9g
52%
Sugars
5.9g
Protein
8.4g
% Daily Value*:
Vitamin C
210.80%
211%
Calcium
20.60%
21%
Iron
55%
55%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Mushrooms are filled with moisture. Sauté them with salt before cooking to absorb some of the moisture and give them a bit of color and flavor.

Directions

  • 1 Preheat a large pan over medium heat.
  • 2 Add the coconut or olive oil and let it heat a bit.
  • 3 Add the garlic and leek, lower the heat and let cook until they give off an aroma and lose some of their texture. They will become tender, about 3 minutes.
  • 4 Add the mushrooms. Mix with a wooden spoon to combine them well and cook for 2 minutes. Season with salt (just a little) to absorb the excess humidity of the mushrooms. Mix again.
  • 5 Add the cabbage, mix well and cook until it’s green and lightly withered. 4-5 minutes.
  • 6 Add the liquid aminos and mix well.
  • 7 Add the ground red pepper, ginger and raisins. Cook for 1-2 more minutes.
  • 8 If you use seeds or nuts, add them now. Mix well and cook 1 minute more over low heat. Serve hot or cold, with rice, quinoa and chopped chives. Add cheese if you like.

This salad takes just a few minutes to prepare and I like to call it a “super salad” because it’s filled with vitamins, minerals, proteins, fiber and antioxidants. It can be served hot or cold, as a main dish or side. It’s super easy to make, it’s nutritious and satisfies every appetite.

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 22, 2015

This salad takes just a few minutes to prepare and I like to call it a “super salad” because it’s filled with vitamins, minerals, proteins, fiber and antioxidants. It can be served hot or cold, as a main dish or side. It’s super easy to make, it’s nutritious and satisfies every appetite.