Broccoli, Shiitake Mushroom and Walnut Salad

 

Broccoli, Shiitake Mushroom and Walnut Salad. This salad is a super easy and tasty way to add nutrients to your diet. The ingredients provide Vitamin C, folate, fiber, copper, potassium, magnesium, antioxidants and anti-inflammatory phytonutrients. Shiitake mushrooms contain lentinan which is a polysaccharide thought to have anti-tumor properties. And it tastes so good!

Broccoli, Shiitake Mushroom and Wanut Salad

Broccoli, Shiitake Mushroom and Walnut Salad
Broccoli, Shiitake Mushroom and Wanut Salad
Print Recipe
This recipe is very nutrient dense and easy to make! Prep each ingredient first and then compose the salad at the end. It can be made in advance but I would recommend adding the nuts and cheese at the time of service.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Broccoli, Shiitake Mushroom and Walnut Salad
Broccoli, Shiitake Mushroom and Wanut Salad
Print Recipe
This recipe is very nutrient dense and easy to make! Prep each ingredient first and then compose the salad at the end. It can be made in advance but I would recommend adding the nuts and cheese at the time of service.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Prep the veggies and set them aside: Rinse the broccoli and chop into florets. Rinse the shiitake mushrooms, remove the stems and slice into 1/4" slices. Wash and zest the lemon and set the zest aside in a small serving bowl. Cut lemon in half and juice into the serving bowl to combine with zest taking care to remove any seeds. Peel and chop the garlic; set aside until you are making the dressing.
  2. The Dressing: Heat 2 Tbs olive oil in a small sauce pan until hot. Add the chopped garlic and heat until fragrant but not browned. Allow to cool. Once cooled, add to serving bowl with lemon juice & lemon zest. Reserve the pan to sauté mushrooms.
  3. Mushrooms: Saute mushrooms in the pan used to heat the oil and garlic in. No need to add extra oil. Sauté until they begin to release their fluids and a brown just a bit.
  4. Broccoli: Place in a microwave safe bowl and cover with plastic wrap. Microwave on high until the broccoli is bright green but still crisp. Carefully remove from microwave safe bowl to a bowl of ice water to stop the cooking process. Once broccoli is cool, spin in a salad spinner to remove all water-- the goal is to have it as dry as possible.
  5. The Salad: Toss cooled broccoli and saute'd mushrooms with dressing. Toss in toasted walnuts and grated cheese. Serve and enjoy or chill in refrigerator until ready to serve.
  6. If Preparing Salad in Advance: This salad refrigerates well if you would like to prep it the day before but wait to add the nuts and grated cheese at the time of service.
Recipe Notes
Adapted from this recipe on Food52 .
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