Time for a quick fix.
This raw mushroom salad is quick to make – about 20 minutes.
However, you need to soak flax seeds for 24 hours beforehand.
The amounts I provide here make 2 servings.
You will need
- Non-bitter greens (spinach, lettuce)
- White mushrooms
- Soaked flax seeds
- Lemon
- Celery
- Parsley
- Onion greens
- Cold-pressed olive oil
- Dulse, sea salt or Himalayan salt
Chop mushrooms & greens
Use white mushrooms, the most common ones in stores. Button mushrooms is another name for them. Because you are eating them raw, get organic.
First, clean the mushrooms. Use a knife. Remove the outer skin from caps and stems.
Then rinse under running water. Cut them into small pieces, about 1 cm in diameter.
Wash non-bitter, young greens. Your choice – spinach, romaine lettuce, loose-leaf lettuce. Chop them finely.
Prepare a dressing
Soak 6 tablespoons of flax seeds for 24 hours.
For the dressing, I used green onions. Also called scallions, can be found in any grocery store. They are early harvested onions. Because their bulb is not fully developed, they are milder than the regular onions which I don’t think should be eaten often. Don’t worry about the smell. They will be blended which will make it partly disappear. Besides, the very role of parsley in this recipe is to neutralize the smell of onion.
Blend soaked flax seeds, 2-3 scallions, parsley and celery in a blender. But only to the point until the seeds are partly crushed.
Then squeeze 2 tablespoons of juice from a fresh lemon, and add it.
Plus put 1 tablespoon of cold pressed-olive oil. Blend again.
For some saltiness, add dulse flakes (purple on the above photo). If you don’t have them on hand, but still want salt, add a pinch of sea or Himalayan salt. A suggestion for sea salt – Herbamare sea salt by A.Vogel. It’s infused with organic herbs and vegetables. Don’t put too much salt though. At the end of the day, non-biological salt masks the taste of food and not good in large quantities.
Read about biological salt here.
Okay, dressing is done.
Mix the ingredients
Finally, mix the greens and the dressing.
For good looks and additional sourness, I threw in some buffaloberries. They are not sold in stores, I picked them in the wild. Whole cranberries will do the job just as fine.
Cool the salad and devour it!
