Raw mushroom salad, with flax seeds (easy to make)




 

Time for a quick fix. This raw mushroom salad is quick to make, takes only 30-40 minutes. However, you need to soak flax seeds for 24 hours beforehand. The amounts I provide here make two servings.

 

 

Raw mushroom salad, with flax seeds (easy to make) - ingredients

 

 

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 and 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, tender greens. Your choice – spinach, romaine lettuce, loose-leaf lettuce. Finely chop them.

 

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. To the point that the seeds are partly crushed. Squeeze 2 tablespoons of juice from a fresh lemon, 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, so the veggie taste is in the crystals themselves. Don’t put too much of it 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 prepared 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 would do the job just as fine.

Cool the salad if it’s hot outside and devour it!

 

 

Raw mushroom salad, with flax seeds (easy to make) - ready dish

 

 

 


 

 

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