Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
20 Minutes
Diets
This salad is meant to be savored in small portions, not the “heap the lettuce on your plate” type. It’s prepared right before serving, and always gets finished to the last drop. I’ve seen guests wipe the bowl out with a piece of challah — it’s that good. Thanks to my daughter-in-law Chanie for introducing us to this delicacy.
8 ounces (225 grams) button mushrooms, diced
1/2 large red pepper, diced
2 scallions, thinly sliced
1/2 large avocado, diced (optional)
2 generous handfuls candied pecans, chopped
1 and 1/2 heaping tablespoons Gefen Mayonnaise (low fat is fine)
1 and 1/2 heaping tablespoons brown sugar
1 and 1/2 tablespoons Gefen Soy Sauce
salt, to taste
pepper, to taste
Place mushrooms, red pepper, scallions, and avocado, if using, in a medium-sized bowl.
Mix dressing ingredients together in a small bowl. Add to veggies and stir to coat evenly.
You can add the candied pecans to the veggies and mix in, or use them as a garnish.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
How Would You
Rate this recipe?
Please log in to rate
what can be substituted for the mayonaisse?