Raw Mushroom Salad Recipe

Check out my first raw mushroom salad recipe – I really enjoyed it!

If you haven’t checked out Raw Food Rehab’s community site or their Facebook page, you should do that now. Penni Shelton founded the very popular site and she is an amazing inspiration and motivator for healthy living. While I am not 100% raw, I find that the RFR community is very encouraging when you need a push or a motivational poster to get you excited for the day. There is also a ton of info about juicing and smoothies on both the community site and the Facebook page – I’ve definitely benefited from the info Penni shares on the FB page.

She put out a call for mushroom recipes since this is the month of the ‘shroom. I decided to accept the challenge. I’ve never eaten a mushroom in my life and the cashier at Whole Foods was shocked (!) that I hadn’t experienced the apparent “pleasure” that mushrooms provide.

I wanted to create my own raw mushroom salad recipe although I did get some help from my friend Mena who is a fruit and veggie aficionado. The recipe below is very simple – since it has to be raw, all you need is a knife. The best part about this raw salad recipe is that the measurements are all approximate so just put in as much or as little of each item as you would like!

Raw Mushroom Salad Recipe

Ingredients (serves 2):

  • 1lb mushrooms (I used 1/3 each of the shiitake, white and crimini varities)
  • 2 figs cut into 8 equal sections
  • large handful of baby kale for each serving
  • sprinkling of shredded carrots for each serving
  • 1/4lb asparagus – sliced into three pieces on the diagonal
  • two broccoli florets per serving
  • sprinkling of purple cabbage per serving
  • small handful of zucchini – cut into small thin strips or matchsticks
  • one large orange – cut into 4 pieces
  • salt and pepper to taste – I used Himalayan pink sea salt

Preparation and service:

  • Remove stems from mushrooms. Cut mushrooms into small slices/strips and place into a large bowl. Cut all salad items as noted above and add to bowl. Optional: I lightly squeezed one piece of the orange over the salad – the juice gave the salad a lot of pizazz! Toss and serve on plates.

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