Supercharged Salad with Oyster Mushrooms
Ingredients (2 servings)
- 300 g romaine lettuce (or any green salad of choice)
- 200 g oyster mushrooms
- 100 g chickpeas, cooked (equals 50g dried chickpeas)
- 100 g corn kernels
- ½ red onion
- 1 avocado
- 1 red paprika
- 1 bunch parsley
- 2-3 tbsp olive oil
- 1 pinch salt & pepper
- 1 tsp paprika powder (sweet or smoked)
- 1 handful seeds or nuts of choice as topping
DRESSING
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp date syrup
- 1 tbsp flaxseed oil
- 1 tsp chili flakes
- 1 pinch salt & pepper
Instructions
- If not yet cooked, cook chickpeas after previous soaking overnight.
- Rinse and drain lettuce. Tear leaves apart into bite size pieces.
- Rinse and drain corn and chickpeas and add to lettuce.
- Cut red onion, paprika, and avocado (removed from peel and core).
- Chop parsley.
- Cut oyster mushrooms lengthwise.
- Heat olive oil in a pan and sauté oyster mushroom with a pinch of salt & pepper, and paprika powder.
- Combine dressing ingredients in a bowl.
- Assemble salad ingredients in a bowl, dress with dressing and sprinkle seeds or crushed nuts of choice on top.
