Creamy Kale and Mushroom Salad

This mushroom salad is a super-healthy option to have as a quick lunch or a light dinner. Try it once and it will become a staple in your kitchen. 


For the salad

For the dressing


  1. Preheat the oven to 200ºC, toss the seeds on a baking tray with a tablespoon of olive oil, some salt and the cumin. Roast for about 5 minutes, until crunchy.
  2. Fry the mushrooms over medium heat with a drizzle of olive oil and a sprinkling of salt. Let them sauté while you make the salad.
  3. Place the kale in a large mixing bowl, add 1 tbsp of olive oil, the apple cider vinegar, and a sprinkling of salt, using your hands for a minute or so.
  4. For the dressing, place all the ingredients in a high-speed blender, and whiz until smooth.
  5. Toast the bread, then rub it with a raw garlic cove and cut it into chunks.
  6. Rib the dressing into the kale, letting it soften even more The toss in the toasted seeds, avocado, and mushrooms.


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Peter O Brien

Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info

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