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Recipe by Brynie Greisman

Mushroom Salad

Parve Parve
Easy Easy
6 Servings
Allergens

Ingredients

Salad

  • 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

Dressing

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Salad and Dressing

1.

Place mushrooms, red pepper, scallions, and avocado, if using, in a medium-sized bowl.

2.

Mix dressing ingredients together in a small bowl. Add to veggies and stir to coat evenly.

3.

You can add the candied pecans to the veggies and mix in, or use them as a garnish.

Notes:

You can sauté the mushrooms in some olive oil as seen here, for a few minutes before assembling the salad. We don’t — we like it au naturel! Also, I often mix baby bella and button mushrooms for richer flavor.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Mushroom Salad

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Sharon Gross
Sharon Gross
4 months ago

what can be substituted for the mayonaisse?

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Chana Fox
Admin
Reply to  Sharon Gross
4 months ago

Hi Sharon,
I was advised that oil can be a substitute. 1/4 tsp mustard can also be added so the vinaigrette doesn’t separate.

-Chana Tzirel from Kosher.com