Easy Mushroom Salad with Herbs
A simple mushroom salad tossed in a creamy Greek yogurt-herb dressing with garlic, ginger, parsley, and chives.
Servings: 2 servings
Ingredients
Ingredients
- 8 ouncesmushrooms
- 1/4 teaspoongarlic minced
- 1 teaspoonginger minced
- 3/4 cupGreek yogurt
- 1/2 lemon juiced
- 3 tablespoonsparsley chopped
- salt and pepper
- 5 tablespoonsolive oil
- 1/8 teaspoonschives finely snipped
Instructions
Instructions
- Clean 8 ounces mushrooms by wiping them with a damp cloth or quickly rinsing and drying; trim each stem so it is even with the cap.
- Slice the mushrooms very thinly (with a sharp knife or mandolin) and transfer them to a large shallow bowl or plate.
- In a separate bowl, combine 3/4 cup Greek yogurt, 1/4 teaspoon minced garlic, 1 teaspoon minced ginger, juice of 1/2 lemon, 3 tablespoons chopped parsley, 5 tablespoons olive oil, and salt and pepper; stir until smooth and evenly mixed.
- Pour the yogurt-herb dressing over the sliced mushrooms.
- Gently toss or stir the mushrooms until they are evenly coated with the dressing.
- Sprinkle 1/8 teaspoon finely snipped chives over the salad and serve immediately.
Notes
Notes
You can slice the mushrooms ahead of time and If you are not serving them immediately, sprinkle some lemon juice over the mushrooms.
The lemon juice will stop the mushrooms from turning brown.
You can slice the mushrooms ahead of time and If you are not serving them immediately, sprinkle some lemon juice over the mushrooms.
The lemon juice will stop the mushrooms from turning brown.