Vegan Creamy Mushroom Salad
Elevate your salad game with this Vegan Creamy Mushroom Salad, a delightful fusion of earthy sautéed mushrooms and a velvety avocado dressing. Featuring a medley of cremini, shiitake, and button mushrooms cooked to golden perfection with fragrant garlic, this recipe pairs their umami-rich flavor with a crisp base of mixed lettuce, juicy cherry tomatoes, and refreshing cucumber slices. The star of the dish is the creamy avocado dressing, blended with Dijon mustard, maple syrup, and fresh dill for a tangy, herbaceous finish. Perfectly garnished with vibrant chopped chives, this healthy and hearty salad comes together in just 30 minutes, making it an ideal choice for quick vegan lunches or elegant dinner side dishes.
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Recipe Information
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
Instructions
Clean and slice the mushrooms into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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.
Remove the skillet from heat and sprinkle lemon juice over the mushrooms. Set aside to cool slightly.
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.
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.
Pour the creamy avocado dressing over the salad mixture and toss gently to coat all the ingredients evenly.
Add the sautéed mushrooms to the salad and gently toss to combine.
Garnish the salad with chopped chives before serving.
Serve immediately as a refreshing and heartwarming vegan salad.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 30.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 517 mg | 40% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4931 mg | 105% | |
*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.
