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?Marinated mushroom + kale salad with very scrumptious oil-free lemon tahini mustard dressing? (gluten-free).?Have a happy Friday eve.
?Recipe: Bring 3.5 cups water to a boil. Reduce to simmer and add juice 1 lemon and about 15 crimini, baby Bella or white mushrooms (washed and slightly trimmed). Simmer for 3 minutes before draining. Allow to cool. ?Prepare salad: 1/2 small cucumber (chopped), about 15 baby tomatoes (halved), 1/2 of 1-15oz can rinsed and drained garbanzo beans (or 1 cup cooked), 1 small bunch kale (chopped), handful fresh watercress (optional). ?Dressing: blend on high: 4 tsp apple cider vinegar, 2 tbsp water, juice 1/2 lemon, 2 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 2 minced cloves of garlic, about 2 tbsp fresh parsley (optional), salt/pepper to taste. In a large bowl, pour some of the dressing onto the kale and massage until kale has wilted a little. Mix in chopped veggies, marinated mushrooms and remaining dressing. Serve with air fryer (or oven roasted) herbed potatoes (see earlier post for recipe) and avocado.
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