5 cups sliced fresh mushrooms (I used a mix of white and portobello)

1/4 teaspoon salt, plus more for sprinkling

1/2 teaspoon granulated garlic

1/4–1/2 teaspoon dried thyme

1 cup sprouts

1/2 red pepper, diced

1 small shallot, cut into half- moons

2 tablespoons finely chopped parsley leaves

1 tablespoon sunflower seeds

1 avocado, cubed

1 cup cleaned fresh mint leaves

2 cubes Gefen Frozen Garlic

5 tablespoons Tuscanini Olive Oil

1 tablespoon Glicks Soy Sauce

1 tablespoon lemon juice

2 tablespoons Gefen Honey

1 teaspoon dried mustard

1/4 teaspoon Gefen Onion Powder

1/4 teaspoon coarse black pepper

1/2 teaspoon salt