A raw salad and definitely a raw mushrooms salad is a great dish for a bikini body ! I love to add a subtle flavor of parsley and lemon for a delicious combo. It is something I used to eat when I was young.
Nos I understand that eating nutritious raw food will decrease the amount of processed foods I consume. And it increases the amount of fresh, raw fruits and vegetables and my amount of vitamins !
So why not to start with this tasty salad? I am sure you will love it.
What’s in this parsley pesto ?
Nothing beats a pesto, because it is an easy recipe that brings straight away a LOT of flavors. This pesto has parsley, walnut, garlic, olive oil. Simple and tasty.
This fresh raw dish is delish with a tasty (zesty) parsley pesto!
This type of recipe is definitely satisfying for the summer season. I love to eat this salad as a quick lunch (easy for a lunch at work), with some crackers and a delicious quacamole on the side (because I am an avocado lover !!).
Crackers recipes?
Looking for an easy crackers recipe, I have 2 simple recipes you can bake in your oven : gluten free multi seeds crackers or healthy carrot crackers.
They are great with this raw mushrooms salad and its pesto.
Top Tip
In this raw mushrooms salad, I use white and brown mushrooms. They are low in calories, fat-free, cholesterol-free, gluten free and very low in sodium.
Yet mushrooms provide vitamin B, D and minerals ! If you want to increase your mushroom intake, you should try my mushroom maniaย bowl too or some veggie thai noodles with mushroomsย !
Healthy raw mushrooms salad and…
Nutritious, delicious and refreshing !
If you make it
If you make the raw mushrooms salad combined with a parsley pesto, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RAW MUSHROOMS SALAD COMBINED WITH PARSLEY PESTO
INGREDIENTS
MUSHROOMS SALAD
- 250 gr brown and white mushrooms
- 1 lemon
- 1 pinch Himalayan salt and freshly ground black pepper
- 1 tbsp pumpkin seeds, roasted
PARSLEY PESTO
- 1 cup parsley leaves
- ยฝ cup walnuts
- 1 garlic clove, chopped
- โ cup olive oil
- 1 tbsp water (optional)
- 1-2 pinch(es) Himalayan salt and freshly ground black pepper
- 2 pinches garlic powder
INSTRUCTIONS
MUSHROOMS SALAD
- Clean the mushrooms and trim them. Slice them thinly, using a mandolin or a sharp knife.
- Put them in a medium serving bowl and sprinkle the juice of 1 lemon over it (to avoid them to turn brown and to enhance the flavor). Add salt and pepper to taste.
PARSLEY PESTO
- Place all the ingredients (except the water) in your food processor and blend for 2 to 3 min until you reach a thick paste. Add 1 Tbsp water if it’s not smooth enough.
- Pour half of the pesto* into the mushrooms salad bowl and mix well until the mushrooms are coated with enough pesto. Add more pesto if needed.
- Put the bowl into the fridge for 30 minutes to marinate. But this is optional if you run out of time. It is to intensify the flavors.
- Before serving, add the pumpkin seeds for a crunchy touch !
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