HEALTH, FOOD, NUTRITION, and SUPPLEMENTS

[SPARK]

Persian Mushroom Salad

A delicious blend of soft and tender marinated mushrooms and finely diced onion with a creamy yogurt style dressing. See recipe below.




Eat this salad in romaine leaves, in a chard wrap, on seed crackers, or simply with fresh slices of cucumber

Ingredients



Part 1: Tender Seasoned Mushrooms

3/4 lb of Crimini Mushrooms coarsely chopped = 3 cups packed

1/4 c minced Shallot or White Onion

2 Tbsp Grape seed Oil

1 Tbsp Water

1 tsp Lemon Juice

1/2 tsp unpasteurized Mellow White Miso //or// Nutritional yeast flakes

Salt to taste

Mediterranean Yogurt Dressing:

1/2 c AtV Sour Cream*

2 Tbsp plus 1 tsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

1 tsp minced Garlic

1 tsp minced fresh Mint

1 tsp minced fresh Cilantro (optional)

Salt to Taste

*AtV Sour Cream:

1 and 3/4 cups dry Cashews soaked overnight (roughly 6 to 8 hours)

2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar

1/2 tsp Salt

1 and 1/4 cup Water Total