Add some “oomph” to your veggie game with this light but hearty Mushroom Salad.
Sometimes, I make salads way too complicated. Overthinking it, I fumble over all the potential ingredients I need, when really it can be super simple. That’s where mushroom salad comes in, entering the kitchen like a breath of fresh air. It only takes fresh mushrooms, garlic, parsley, dill, lemon juice, olive oil, salt, pepper, and Parmesan cheese. This mouthwatering medley is earthy, slightly tangy, and herbaceous—like a stroll through the garden in salad form.
Ideally, mushroom salad is a quick 10-minute lunch. I found it especially handy during college when I had limited time to eat between courses. Whether you’re a busy student, hardworking parent, or somewhere in between, this dish is an epic time-saver. In addition to lunch, it’s the perfect side dish for dinner and pairs well with a number of proteins.
What’s also great is you can make it ahead of time by prepping the mushrooms and pre-making the dressing and storing them separately in the fridge for up to 24 hours. The next day, you can toss everything together and be on your way. Whoever said fast food had to be unhealthy was obviously wrong!
Which mushrooms work best?
While this recipe calls for button or cremini mushrooms because they’re small and bouncy, there’s one more optimal choice that you might want to consider. When chopped finely, portobello mushrooms work well because they’re simply the larger, mature version of creminis. They taste just as earthy and tender, plus they’re a bit meatier, making them great for this salad. Just make sure to cut them into easy bite-sized pieces so they create the right texture for this dish.
How do I store leftovers?
If you have some leftover mushroom salad that’s already been dressed and topped with Parmesan, cover it with plastic wrap or transfer it to an airtight container. Refrigerate it for 2-3 days, but not any longer because it will get significantly soggier as time goes on. Don’t bother freezing it because thawing would ruin the raw mushroom’s succulent texture.
Serving suggestions
After you’ve sprinkled your mushroom salad with freshly grated Parmesan cheese, serve it with a White Sangria or Lemonade. If you’d like a vegetarian-friendly protein for your meal, pair it with Crispy Baked Tofu, Sweet Potato Quinoa Veggie Burgers, Soy Sauce Eggs, or Air-Fryer Falafel. To make your meal meatier, try serving it with Lamb Meatballs or Turmeric Chicken and Jasmine Rice. Whether you want it for a light lunch or as part of a larger dinner, mushroom salad is an easy win.
Ingredients
- 16 ounces button or cremini mushrooms
- 1 teaspoon minced garlic
- 2 tablespoons fresh parsley leaves minced
- 2 teaspoons fresh dill minced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Clean and slice the mushrooms.
- In a large bowl, combine the mushrooms, garlic, parsley, and dill. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well blended.
- Drizzle the dressing over the mushrooms and toss to ensure an even coating. Taste and adjust the seasoning or lemon juice as needed to achieve your preferred flavor.
- Sprinkle grated Parmesan cheese over the top and serve immediately, or chill briefly for a cooler salad.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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