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