6 Servings
30 Minutes
Allergens
Submitted by Tova Adler
When the Nish Nosh crackers hit the market, I was the first to jump on the bandwagon. But being that my family loves anything mushroom, I created this salad merging all our faves. Whenever guests come over, they always ask: What is that incredible flavor in the salad dressing?! Whoever thought even salad can have an umami feel???
Wash and slice the baby bella mushrooms and place in a small pot. Sprinkle with salt and pepper to taste and drizzle the oil over the mushrooms.
Cover the pot and turn the heat to high until it starts to sizzle. Allow to sizzle on high for 2 minutes, occasionally shaking the pot to ensure they do not stick. Lower the heat to low and let it cook for another 5 minutes. Turn off the heat and allow to cool with the pot covered. This will bring out the delicious juices.
When cooled, scoop out the mushrooms and refrigerate in an airtight container. Reserve the juice for the dressing.
Place all the dressing ingredients in a container and blend until smooth.
Toss the lettuce, tomatoes, and avocado in a bowl. Top with mushrooms and crackers and drizzle with dressing.
