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–+ servings
Salad bowl with raw mushrooms and a delicious parsley pesto.
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Yield: 2 portions

RAW MUSHROOMS SALAD COMBINED WITH PARSLEY PESTO

Prep Time: 15 minutes
Marinate (optional): 30 minutes
Another type of raw salad that I love during summer time. Mushrooms, lemon and parsley are a great combo !
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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
  • ½ cup walnuts
  • 1 garlic clove, chopped
  • ⅓ 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 !

Notes

*Leftover pesto ? Keep it in the fridge for some pasta, a tomato sauce, some appetizers, ... It will last 1-2 weeks in the fridge and it can be frozen too.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!