This is such an easy and delicious salad to make! Perfect for a light yet satisfying lunch or dinner meal.
~ Vegan & Gluten-Free ~
Ingredients:
2 cups Romaine lettuce, chopped
2 cups Baby spinach, lightly packed
1/4 cup Purple onion, finely chopped
1/4-1/2 Avocado sliced
3 cups Crimini mushrooms, chopped
1-2 tbsp Grape seed oil
Pinch Himalayan sea salt & pepper
1/4 cup Sliced almonds, lightly toasted
1/4 cup Creamy poppyseed dressing (see recipe under Sauces & Spreads)
Saute mushrooms in grape seed oil in a medium frying pan over medium heat until lightly cooked and still juicy. Set aside. In a large mixing bowl add chopped romaine lettuce, baby spinach, sliced avocado and onion. Mix well. In a small frying pan lightly toast sliced almonds until just golden brown. Add mushrooms to salad mixture and mix in. Drizzle salad with creamy poppy seed dressing and sprinkle with sliced almonds. Enjoy!!
Makes 2 large salad or 3-4 side salads
Prep & cooking time :
Prep time ~ 10 minutes
Cooking time ~ 10 minutes
Total time ~ 20 minutes
Love the Power of Food:
Crimini Mushrooms
The crimini mushroom and its older version portobello mushroom are a relative of the white mushroom. All are excellent sources of selenium, potassium, copper and zinc as well as thiamin, pantothenic acid, riboflavin, and niacin. Crimini and portobellos are extra good for you as they also are a very good source of vitamin B6 and B12. This is especially good for anyone on a vegan diet to know as vitamin B12 can be a common nutrient deficiency.
Commentaires