Mushroom and Herb Salad Recipe

A fresh chilli, lime and lemongrass dressing complements the flavours of the mushrooms, fresh herbs and salad greens in this super healthy and tasty summer salad.



Prep Time

15 minutes

Cooking Time

10 minutes



Recipe Ingredients

  • 2 tablespoons SPAR olive oil 
  • Salt & pepper, to taste
  • 1 medium SPAR Freshline onion, thinly sliced
  • ½ cup fresh SPAR Freshline mint leaves, roughly chopped
  • ¼ cup SPAR Freshline coriander, roughly chopped 
  • 90g SPAR Freshline baby leaf lettuce (or any other lettuce you prefer)
  • 100g SPAR Freshline baby tomatoes, halved (optional)
  • 6 – 8 SPAR Freshline cucumber ribbons (optional)


  • 1 clove SPAR Freshline garlic, minced
  • ½ jalapeno chilli, finely chopped
  • ½ jalapeno chilli, thinly sliced
  • 1 SPAR Freshline lime, juice & zest
  • 2 tablespoons SPAR olive oil 
  • 1 tablespoons SPAR Freshline lemongrass, minced (remove the tough outer leaves and slice the tender white core)
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons SPAR brown sugar
  • ¼ teaspoon red chilli flakes

Recipe Method

  1. Preheat a grill pan or heavy skillet over medium heat.
  2. In a large bowl toss the mushrooms with the olive oil.
  3. Place in the pan and grill the mushrooms, turning them occasionally until they are golden +- 5 minutes.
  4. Set aside to cool slightly while you make the dressing.
  5. In a small bowl add the garlic, chilli, lime, olive oil, lemongrass, soy sauce, sugar and chilli flakes. Mix well and set aside.
  6. In a medium bowl, combine the grilled mushrooms, onion, mint, and coriander.
  7. Stir the dressing and pour over the mushroom mix and gently toss.
  8. Serve over lettuce with cherry tomatoes and cucumber ribbons.

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