Balsamic Lemon Mushroom Salad

Sweet and zesty mushroom salad with vibrant fresh parsley makes a wonderful summer side dish to grilled meats and seared fish. Refrigerate for half hour while preparing your main to completely change the flavour and texture of raw button mushrooms!

Let’s eat this salad under the sun and be Vitamin D machines. Crimini mushrooms are an excellent source of Vitamin D, to help absorb calcium for healthy teeth and bones. These mushrooms also have anti-inflammatory,  anti-oxidant and cardio-protective properties for a wide range of health benefits. Enjoy!

Balsamic Lemon Mushroom Salad

  • Servings: 6
  • Print

Ingredients

  • IMG_04138oz (small box) of white crimini mushrooms, sliced
  • 1/2 loose cup flat leaf parsley, stems ripped off
  • 2 tbsp EVOO
  • 1 tbsp balsamic reduction
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tbsp honey
  • 1 tsp salt
  • Freshly ground pepper to taste

 

Let’s go IMG_0357

  1. Whisk the marinade together in a large bowl. Add mushrooms and toss, coating evenly
  2. Cover and refrigerate 30 minutes or more
  3. When ready to serve, toss the mushrooms again to coat evenly, and plate over a bed of fresh parsley. Top with freshly ground pepper

 

 

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