Mushrooms Recipe

Chopped Mushroom Rainbow Salad

April 14, 2016

Chopped Mushroom Rainbow Salad 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 6 Servings


Salad Ingredients

1/2 cup frozen, shelled edamame beans

200 g cup mushrooms, sliced

1 punnet of cherry tomatoes, chopped

2 cups kale, finely chopped

1/2 red cabbage, finely chopped

20 g (2 tbs) chives, chopped

2 large carrots, grated or chopped

Seeds from ½ pomegranate

Salad dressing Ingredients

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 large tbs wholegrain mustard

Salt and pepper to taste


1Cook edamame beans in a pot of boiled salted water for 2 minutes. Drain, then refresh in cold water. Combine mushrooms, tomato, kale, cabbage, carrot, pomegranate seeds and chives in a large salad-serving bowl.

2Drain edamame beans and add to salad.

3Drizzle the salad dressing over the dish. Toss ingredients to combine.

Note: You can buy shelled edamame beans in the freezer section of all good Asian grocers.

Lyndi Polivnick
The Nude Nutritionist