Office Lunches

Green salad with mushrooms Featured

Make an interesting and colourful salad to enjoy as a side dish at your next braai. A variety of fresh ingredients, like sweet papaya, nutty portabellini mushrooms, fresh herbs and green veggies also looks beautiful – after all, we do eat with our eyes first.


For 6

Salad Dressing:

  • 50 ml olive or avocado oil
  • 2 tbsp balsamic vinegar
  • 2 tsp honey
  • 2 tsp wholegrain mustard
  • 2 tsp fresh thyme leaves
  • salt and black pepper to taste


  • 150 g green beans, cut in thirds
  • 3 handfuls salad leaves and herbs, like rocket, coriander and mint
  • 0.25 cucumber, halved and thinly sliced
  • 1 small-medium ripe papaya, cut in thin wedges
  • 250 g portabellini mushrooms, quartered
  • 5 tbsp sunflower seeds, toasted (see tip)

Green salad with mushrooms Method

  1. Salad dressing: Mix all the ingredients together in a jug and season to taste. Or add to a glass jar, close with a lid and shake to mix well.
  2. Salad: Place green beans in a shallow dish and cover with boiling water. Allow to stand for 5-7 minutes and drain well. Rinse in cold water to prevent overcooking and drain well.
  3. Arrange the salad leaves and herbs with the rest of the salad ingredients on a large salad platter. Sprinkle sunflower seeds over and serve with the salad dressing.
  4. Tip: To toast sunflower seeds: heat a pan over a medium heat without any oil and toast seeds until golden brown. Take care as they burn easily – toss regularly and remove from the pan as soon as they are toasted.
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