Here you go: the very salad the boyfriend made for me this past week (see vlog). Doesn’t it look delicious and healthy? He gave me the recipe and I’m telling ya, it is nutritious and super easy to put together! Especially if you already happen to have some hummus on hand. ; )
Note: Really famished? It’s also great with some lentils, quinoa or brown rice!
Prep time
approx. 20 min
Portion
2
Shelf life
2 days in an airtight container in the fridge
Supplies
frying pan
Ingredients
100 g (3.5 oz.) mushrooms
1 tsp ghee or coconut oil, for frying
1 tsp curry powder
1 small red onion
2 handfuls shredded romaine lettuce
1 avocado
2 handfuls broccoli sprouts
2 handfuls arugula
2 handfuls spinach
4 tbsp sun-dried tomato hummus
80 g (2.8 oz.) feta (optional)
sunflower seeds (optional)
Dressing
1 tbsp mayonnaise
2 tbsp extra virgin olive oil
2 tsp mustard
½ tbsp lemon juice or unpasteurized apple cider vinegar
1 tl honing of ahornsiroop
Method
Clean the mushrooms, remove their ends and slice thinly. Heat a bit of oil in a pan, add the mushrooms, stir well and add the curry powder. Stir again and allow to cool. Meanwhile, slice the red onion and chop the romaine lettuce. Slice the avocado in half, remove the pit, spoon the ‘fruit’ out and slice it into pieces. Divide the lettuce, red onion, mushrooms, avocado, broccoli sprouts, arugula, spinach and hummus across two bowls and top with crumbled feta. Make the dressing by whisking the dressing ingredients together in a small bowl. Pour over the salad, toss and enjoy!
