Kitchen Sink Salad

  • Cooking and Prep: 20 m
  • Serves: 6
  • Contains:

I grew up as a bungalow colony kid, but my full-time Mishpacha desk job prevents me from going regularly as an adult. Some of my sisters still go back every year, though, and there’s nothing that typifies their summers more than a huge lunch salad in between morning and afternoon pool hours... and nothing that typifies my summer like getting daily pictures of their lunch. I may not be chilling with them all summer, but I can definitely live vicariously through this salad! True to its name, leave out whatever you don’t like and add in whatever you’re in the mood of. Everything goes!

Ingredients (10)



Start Cooking

Prepare the Salad

  1. Heat a medium frying pan and spray with cooking spray. Sauté mushrooms until browned.

  2. Lay mixed greens in a bowl or on a platter. Add mushrooms, kani, avocado, baby corn, hearts of palm, and chickpeas.

  3. Mix dressing ingredients and pour over salad.


Photography: Moishe Wulliger

Food Styling: Renee Muller

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