Marinated Mushroom and Strawberry Salad

I know it sounds wierd, but you've got to try it!

This herb filled salad tastes delicious on its own, but the addition of strawberries is a pleasant surprise, both visually and to the tastebuds. Given the vibrant red and greens, it is a great salad to serve at Christmas (or any time of year, really).

It is vegan, as well as being gluten, soy and nut free.

Marinated Mushroom and Strawberry Salad

Ingredients:

Marinated Mushrooms:

3 cups mushrooms, cut into thick slices
1/3 cup chives, finely sliced
2 cups parsley
1/4 cup sage
2/3 cup lemon juice
1/2 cup olive oil
2 tsp Herbamare seasoning salt (or any salt you have)
2 tsp pepper

Salad:

4 cups salad greens (any you choose)
1 avocado
2 cups strawberries, hulled and cut into bite-sized chunks
1/4 cup olive oil
1/4 cup balsamic vinegar

Method:

Marinated Mushrooms:

1. Mince the parsley and sage together. In a large bowl, combine parsley and sage mince with mushrooms and chives.

2. In a separate bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the mushrooms and herbs.

3. Stir all ingredients thoroughly and set aside to marinate for at least 30 minutes.

Salad:

1. Whisk together the balsamic vinegar and olive oil to create the dressing.

2. Place the salad greens on a platter, add the marinated mushrooms, spoon on chunks of avocado, and drizzle with half of the dressing.

3. Sprinkle the strawberries over the top of the mushrooms, and drizzle with the remaining dressing.


Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 4.5/5