Sautéed Shroom Salad

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A delicious simple salad with toasted seeds and sautéed warm shrooms for a more satisfying way to eat your greens 


Topped with an easy little creamy dressing it’s light and bright ☀️


Either serve it as a side or top with your favorite protein to turn this into a full meal!  


(makes 1-2 servings)


Ingredients:

1 tbsp avocado oil or ghee 

1 cup sliced mushrooms

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

1/8 tsp cumin

1/8 tsp garlic powder

1/2 avocado, sliced

1/2 head red leaf lettuce, chopped

1/2 lemon, juiced

1/4 cup olive oil

1/2 tbsp tahini

Shaved cheese (I used a raw goat milk manchego)

Salt & pepper



Directions:

Heat the avocado oil/ghee over medium heat then add the sliced mushrooms to the pan. Spread them out as much as possible and let them sit for a minute or 2 to get a nice golden sear. 


Toss them in the pan, sprinkle with salt and cook for another 2 minutes or until they’re cooked through. Remove and set aside


Add the pumpkin seeds & sunflower seeds to the pan with the cumin, garlic powder and a sprinkle of salt and cook until golden and toasty. They cook fast- be careful not to burn! 


Mix the lemon juice, olive oil and tahini in a jar with a sprinkle of salt and pepper


Assemble your salad in a large bowl by mixing the lettuce with the dressing, mushrooms, seeds, cheese and some avocado