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Recipe by Michal Frischman

Kitchen Sink Salad

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Parve Parve
Easy Easy
6 Servings
Allergens
20 Minutes
Diets

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

Salad

  • 1 container baby bella mushrooms, sliced

  • 6 ounces (170 grams) mixed greens

  • 5 sticks kani, sliced

  • 1 avocado, cubed

Dressing

Directions

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.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Kitchen Sink Salad

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Tali Kaufman
Tali Kaufman
3 months ago