The absolute vegan salad! Main player: the oyster mushrooms!

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Toss mushrooms with 2 tablespoons olive oil and a pinch of salt in a bowl. Place in an oven-safe pan.

  • Broil in the preheated oven, checking often, until crispy, 5 to 10 minutes.

  • Combine cucumber, tomatoes, onion, green bell pepper, carrots, and avocado in a large serving bowl; toss gently.

  • Pour remaining olive oil and lemon juice over salad; sprinkle salt to taste. Toss to combine.

  • Place mushrooms on top of salad; toss again.

Nutrition Facts

312 calories; protein 6.8g 14% DV; carbohydrates 25.2g 8% DV; fat 22.2g 34% DV; cholesterol 0mg; sodium 80mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2018
This was excellent and the mushrooms were the star indeed. If I've ever had oyster mushrooms I don't recall it. I fell in love. I could have eaten them straight out of the oven as a side dish. I will be using this method and making these mushrooms often. The rest of the salad was good too. A little work but worth it. I used a homemade Italian dressing instead of the olive oil. To be honest I think plain oil would have been on the bland side. It needs herbs but that is just my opinion. If I were to just use olive oil I'd use extra virgin. Regardless this is an excellent salad and a beautiful one at that. Thanks for the great recipe! Read More
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