Gwinganna’s Raw Mushroom Salad with Snow Peas and Tahini Dressing
While not a salad full of leafy greens, this raw mushroom salad recipe from Gwinganna Lifestyle Retreat in Queensland, Australia, is an equally fresh and nourishing way to enjoy autumn’s harvest.
Mushrooms, which peak in the fall and winter, can provide unique immune system support, and there have been many studies that revealed that button mushrooms are choice when it comes to regulation of unwanted inflammation. Studies have also shown that mushrooms can help protect against cardiovascular disease.
In addition to the above, this mouth-watering salad is a good source of calcium and magnesium, and the dressing can be used for a range of different dishes, Gwinganna says. The retreat also recommends serving it on a bed of spinach or rocket leaves.
Raw Mushroom Salad with Snow Peas and Tahini Dressing
1.3 lbs button mushrooms, cleaned
½ lb (7 oz.) snow peas, cut into slivers
1 medium red onion, sliced
3 sprigs of basil leaves, torn
For the dressing:
¼ cup (50 ml) tahini
¼ cup (50 ml) tamari
¼ cup (50 ml) filtered water
Juice of 1 lemon
1 tbsp sesame seeds
- Cut mushrooms in halves or quarters and rinse prior to making the salad. Add the snow peas and onions. Mix tahini, tamari, water and lemon juice for the dressing, and fold through the mushrooms.
- Allow to marinate for 15 minutes before serving on spinach or rocket leaves.
- Sprinkle with lightly toasted sesame seeds and basil leaves.
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