This mushroom salad is my hands-down, all-time, favorite green salad. It has mushrooms, scallions, and almonds, tossed with a zesty Dijon mustard and basil dressing. It's a salad my kids love so much that they ask for seconds!
I did not like salad as a kid until my Mom made this salad. This was the one that hooked me and made me realize that salads can be amazing.
Hot tip: the dressing is the star of the show. Feel free to make extra and use it with other salads and for dipping!
A Salad that Celebrates Fresh Mushrooms
Fresh mushrooms add the right bit of texture to the salad and they soak up all the goodness of the mustard basil vinaigrette. If you've never ventured into the raw mushroom territory, consider this your opportunity to give them a 'go'.
It does help to thin-slice them. I go for ⅛th of an inch thickness. I'm a firm believer that properly sliced and diced veggies make a salad so much more enjoyable.
Bonus: They're a wonderful source of vitamin D and have been shown to support a healthy immune system!
Chiffonade the Fresh Basil
Not familiar with how to chiffonade? It's a technique for thin-slicing basil leaves.
Gather them up, roll them up, and then slice thinly so that you end up with nice, thin ribbons of fresh basil. Very cheffy!
Lettuce Options
Feel free to use your favorite lettuce for this recipe. I opted for red leaf lettuce and romaine in the photos you see on this page. I've made this recipe with green leaf, iceberg, butter lettuce and mixed greens and they all worked great.
I've never tried kale or spinach with it, though. But now I'm tempted. Will report back!
Joanie's Balanced Bites: What Goes with Mushroom Salad
This salad is about as blood sugar-friendly as it gets. With only 3 grams of carbs and just 1 gram of sugar per serving, there's nothing here to spike your glucose. The avocado oil-based dressing provides healthy fat, and the almonds add a little crunch along with more fat and a touch of protein. It's the kind of side you can enjoy any time.
How to Enjoy It
Pair it with anything — Of course it can go along with proteins like air fryer chicken or as a side to a hearty comfort dish like my Lasagna Soup.
Make extra dressing — It keeps well in the fridge and works on other salads, as a veggie dip, or drizzled over roasted vegetables.
Bulk it up — Add grilled chicken or shrimp to turn this into a full meal that's going to keep your energy going strong.
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Description
A green salad with mushrooms, scallions, and almonds that you'll want to eat every day. Tossed with a zesty dijon mustard and basil dressing.
Ingredients
- ½ cup avocado oil (or other neutral flavored oil)
- ⅓ cup white wine vinegar
- 1 Tbs dijon mustard
- 1 Tbs fresh squeezed lemon juice
- 2 Tbs dried basil
- ½ tsp salt
- 6 cups lettuce, chopped or torn to smaller pieces
- ¼ cup fresh basil, chiffonade
- 8 oz fresh white button mushrooms, sliced
- 3 scallions, chopped
- ¼ cup sliced or slivered almonds or finely chopped walnuts
Instructions
- Start by preparing the dressing. Combine the oil, white wine vinegar, mustard, lemon juice, dried basil, and salt into a jar or bowl and whisk until combined. Set to the side.
- Prepare the salad by combining the lettuce, fresh basil, fresh mushrooms, scallions, and almonds in a large salad bowl.
- When you're ready to serve the salad, add as much dressing as you like to the greens and toss to combine.
- Serve right away. Once the salad is dressed, it will start to wilt if it sits for more than an hour.
Nutrition
- Serving Size: 1 serving
- Calories: 162
- Sugar: 1.1 g
- Sodium: 204.3 mg
- Fat: 16 g
- Carbohydrates: 3 g
- Fiber: 1.3 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Did you make this recipe? Let me know!