Raw Mushroom Arugula Salad
This delicious raw mushroom and arugula salad is a perfect light meal for hot weather. Enjoy it as a salad or as a filling for your panino sandwich.
Servings: 4
Calories: 150kcal
Ingredients
- 8 white button mushrooms (see notes)
- 5 oz fresh arugula washed, ready to consume (140 g)
- 1-2 cloves garlic
- Parmesan shaves
- 1 lemon juice juice from 1 lemon
- Salt, Pepper to taste
- Extra virgin olive oil
Instructions
- Cut off the root of the stem of the mushrooms. Using a soft brush gently scrub off any remaining dirt and impurities. Quickly pass under cold running water. Pat dry with paper towel. Alternatively you can gently clean them with dump cloth.
- Using a sharp knife, slice mushrooms not too thin but not too thick either, about 5mm (a little less than ¼ inch).
- This salad is best prepared in layers so divide your ingredients considering you’ll need to make 2 or 3 layers of each (depending on how many serving you’re making this salad for and how big is your serving dish).
- In a large serving dish arrange a layer of fresh arugula then a layer of mushroom slices.
- Top with minced garlic. If you don’t like strong garlic taste you can simply rub mushrooms slices and serving dish with garlic clove cut in half just to give them a hint of garlic aroma and flavor,
- Top everything with freshly squeezed lemon juice, salt and paper and finish with a generous drizzle of extravirgin olive oil and Parmesan shaves.
- Repeat all the layers until you finish all the ingredients.
Notes
For this recipe its best to use small mushrooms or medium-size at most. This will improve both esthetics and taste of the dish.
Nutrition
Calories: 150kcal | Carbohydrates: 6g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 340mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1004IU | Vitamin C: 9mg | Calcium: 225mg | Iron: 1mg