Recipe by Michal Frischman

Easy Mushroom Salad

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Parve Parve
Easy Easy
8 Servings

Mushrooms are a great way to add some substance to a salad — perfect for meals when you want filling and delicious food that’s a little lighter. For me, that’s always the last meal of Yom Tov. I serve all my leftovers, plus a nice salad, and we’re good to go!


Easy Mushroom Salad

  • 8 ounces (225 grams) mushrooms of your choice, sliced (I used Beechwood, but cremini or shiitake would be great too)

  • oil, for sautéing

  • 8 ounces (225 grams) mixed greens

  • 4 ounces (110 grams) shredded cabbage

  • 3 scallions, sliced

  • 1 avocado, cubed

  • 1 tablespoon sesame seeds



Prepare the Easy Mushroom Salad


Sauté mushrooms in oil until lightly browned.


Combine all salad ingredients in a large bowl. Mix dressing ingredients separately and pour over salad immediately before serving.


Food Styling- Renee Muller
Photography- Hudi Greenberger

Easy Mushroom Salad

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Leora Grodzinski
Leora Grodzinski
2 years ago

I was very excited for the salad especially with the techina in the dressing but I must say the soy sauce completely overpowered the whole thing. If I were to make it again, I would use 1 T of soy and not 3.

Even before serving I added more techina and more honey because the dressing was so strong and it only helped a bit.