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Ginger Mushroom Salad

Writer's picture: Dr. Ludmilla Wikkeling ScottDr. Ludmilla Wikkeling Scott

Ingredients:

  • 1 Zucchini & 1 Yellow Squash – shredded or spiralized (just for fun!)

  • 3 cups of Mini Portabella Mushrooms – sliced lengthwise

  • 5 tablespoon Hibiscus Vinaigrette or your favorite balsamic vinegar

  • 5 tablespoons extra virgin olive oil (my daughter turned me onto Tunisian olive oil, simply delicious!)

  • 2-3 cloves garlic – peeled and minced

  • Chopped parsley

  • Chopped thyme

  • ½ Chopped green chili pepper (if you don’t like or are concerned about the level of spiciness, you can leave this ingredient out)

  • Crushed Ginger – 1 tablespoon

  • Fresh green onions (safe for last, don’t include in the marinate)

  • Sea salt/kosher salt to taste or liquid aminos to taste



Instructions:

  • Clean your mushrooms with a wet paper towel. There are different opinions about how to clean your mushrooms out there and, I use the paper towel method to avoid the mushrooms soaking up too much water.

  • In a bowl, combine your olive oil, Hibiscus Vinaigrette (or balsamic), garlic, parsley, thyme, green chili, and crushed ginger, mix well and pour over the mushrooms (leave 1-2 tablespoons of your marinate for later). Toss the mixture well and marinate the mushrooms for 30 minutes in the fridge. At this point you can either sauté them a bit or use raw (I like to sauté my mushrooms)

  • While the mushrooms are marinating, shred your zucchini and yellow squash, drizzle the remainder of the marinate and toss until the shredded mixture is well combined.

  • Add your mushrooms to the mixture and sprinkle some fresh green onions and parsley over your dish.

  • Enjoy!

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