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 ghee or coconut 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

1. If not yet cooked, cook chickpeas after previous soaking overnight.
2. Rinse and drain lettuce. Tear leaves apart into bite size pieces.
3. Rinse and drain corn and chickpeas and add to lettuce.
4. Cut red onion, paprika, and avocado (removed from peel and core).
5. Chop parsley.
6. Cut oyster mushrooms lengthwise.
7. Heat ghee or coconut oil in a pan and sauté oyster mushroom with a pinch of salt & pepper, and paprika powder.
8. Combine dressing ingredients in a bowl.
9. Assemble salad ingredients in a bowl, dress with dressing and sprinkle seeds or crushed nuts of choice on top.

Buddha Bowl with Marinated Tempeh
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