Tahini Salad Dressing
Paired with hard-boiled eggs, croutons, and drizzled with a tangy tahini dressing, this Salad with Mushrooms is ready in less than 15 minutes!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
- Category: Salad
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad with Mushrooms
- 5 ounces organic arugula
- 3.5 ounces shiitake mushrooms, or desired amount
- 2 slices gluten or grain free bread
- 2 hard boiled eggs
- Avocado oil, enough to saute mushrooms
- Unrefined sea salt, to taste
Tangy Tahini Dressing
- 8 garlic cloves
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/2 cup lemon juice
- 1/2 cup chopped parsley
- 2 teaspoons anchovy paste
- 1 teaspoon raw honey
- Unrefined sea salt and black pepper (to taste)
Instructions
Salad with Mushrooms
- Begin by washing shiitake mushrooms and arugula, and patting dry. Place arugula in a large bowl, and set mushrooms to the side for later.
- Heat a skillet on medium heat with enough avocado oil to cover the bottom in a light layer.
- Slice or cut mushrooms into small pieces, and add to skillet.
- Saute for 3-5 minutes, or until tender and slightly crisp. Add to arugula.
- Boil eggs, peel, and slice. Place on salad. Add to salad.
- Toast gluten free bread, and cut or tear into crouton-sized pieces. Place on salad.
- Toss salad until well combined, and drizzle with Tangy Tahini Dressing (instructions found below). Enjoy!
Tangy Tahini Dressing
- Place all ingredients in a high-speed blender, like the Luvele Vibe and process until smooth and creamy
Keywords: Salad with Mushrooms
Find it online: https://cleancuisine.com/tahini-salad/