All your favourite salad flavours, with a pinch of chilli for pep and loads of herby zing, Artichoke & White Button Mushroom Salad http://bit.ly/2CarYTI is a superfood sensation, good enough to serve to guests! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforlunch #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #easyeatingplan #superfoodideas
Artichoke & White Button Mushroom Salad
500g white button mushrooms
60ml apple cider vinegar
60ml olive oil
½tsp dried chilli flakes
1tsp dried oregano
handful fresh coriander
¼ red onion, finely diced
1 Mediterranean cucumber
390g tin artichoke hearts
80g mixed baby leaves
handful pumpkin seeds
200g feta cheese
1 Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.
2 Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish. Drain the artichoke hearts.
3 Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.
4 Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix.
5 Finally crumble over the feta and finish with pumpkin seeds for crunch.