Vegan Creamy Mushroom Salad

Indulge in the wholesome and vibrant flavors of this Vegan Creamy Mushroom Salad, a perfect harmony of earthy sautéed mushrooms and crisp garden-fresh vegetables. Featuring a medley of golden cremini, shiitake, and button mushrooms sautéed with garlic and drizzled with zesty lemon juice, this salad truly elevates plant-based dining. Tossed with a luxuriously creamy avocado dressing infused with Dijon mustard, maple syrup, and fragrant fresh dill, each bite is both refreshing and satisfying. A colorful bed of mixed lettuce, juicy cherry tomatoes, and crunchy cucumber completes this quick, 30-minute recipe, making it the ideal healthy lunch or side dish. Garnished with a sprinkle of chopped chives, this vegan salad is as visually appealing as it is delicious. Perfect for meal prep or a light summer meal, this recipe is a must-try for anyone seeking a flavorful and nutrient-packed dish.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams Mixed mushrooms (such as cremini, shiitake, and button)
• 2 tablespoons Olive oil
• 2 cloves Garlic cloves, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 4 cups Mixed lettuce leaves
• 200 grams Cherry tomatoes, halved
• 1 medium Cucumber, thinly sliced
• 1 large Avocado
• 1 teaspoon Dijon mustard
• 1 teaspoon Maple syrup
• 2 tablespoons Fresh dill, chopped
• 2 tablespoons Chives, chopped

Directions

Step 1

Clean and slice the mushrooms into bite-sized pieces.

Step 2

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the sliced mushrooms to the skillet, season with salt and black pepper, and sauté for 5-7 minutes until mushrooms are golden and tender.

Step 4

Remove the skillet from heat and sprinkle lemon juice over the mushrooms. Set aside to cool slightly.

Step 5

While the mushrooms are cooking, prepare the salad base by combining mixed lettuce leaves, halved cherry tomatoes, and sliced cucumber in a large salad bowl.

Step 6

In a small blender or food processor, combine the flesh of one large avocado, dijon mustard, maple syrup, and fresh dill. Blend until smooth and creamy.

Step 7

Pour the creamy avocado dressing over the salad mixture and toss gently to coat all the ingredients evenly.

Step 8

Add the sautéed mushrooms to the salad and gently toss to combine.

Step 9

Garnish the salad with chopped chives before serving.

Step 10

Serve immediately as a refreshing and heartwarming vegan salad.

Nutrition Facts

Serving size	(2015.0g)

Amount per serving	% Daily Value*
Calories	932.2

Total Fat 62.4g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 1457.0mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 32.0g	0%
Total Sugars 30.4g
Protein 29.0g	0%

Vitamin D 21IU	0%
Calcium 517.0mg	0%
Iron 10.5mg	0%
Potassium 4930.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 11.3%

Carbs: 34.0%