The Mushroom Parsley and Lime Salad is the perfect starter salad. It requires just a few ingredients and will make your next meal a success. This is one of the simplest vegetarian salad recipes. It’s a great addition to any party or dinner.
Mushroom Parsley and Lime Salad Recipes
Mushroom Parsley and Lime Salad Recipes
What is Mushroom Parsley and Lime salad? This delicious raw recipe for a tangy and refreshing vegetable dish has a Mexican twist, and you can make it vegan by substituting lemon juice for lemon zest and adding cilantro. This recipe is traditionally made with parsley and lime, but you can use any of the three herbs to get a slightly different flavor. Olive oil is an easy way to make any dish vegan.
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Servings: 4 servings
Calories: 203kcal
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Equipment
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup lime juice fresh
- Kosher salt and freshly ground black pepper
Base Ingredients
- 1 pound large button mushrooms trimmed, cleaned and thinly sliced 1/3 cup chopped fresh flat-leaf parsley
- 2 ounce Pecorino Romano
Instructions
Prep
- To make the dressing, combine all of the dressing ingredients except the oil in a food processor or by hand if there are no solid chunks.
- Slowly add the oil in small streams while mixing/whisking until it has a creamy consistency.
- Divide the ingredients evenly among the mason jar/s.
- Layer them in order based on the ingredient list above in a mason jar starting with the dressing.
- Make sure the dressing does not touch the greens yet.
- Place the lid and close tightly.
To Serve
- Shake the jar well to coat the ingredients with the dressing and enjoy!
Video
Notes
This can be made up to 5 days ahead of time
Nutrition
Serving: 2servings | Calories: 203kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 176mg | Potassium: 391mg | Fiber: 1g | Sugar: 3g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Grilled Mushroom Parsley and Lime Salad
Ingredients:
- 8 oz (about 225g) button or cremini mushrooms
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 bunch fresh parsley, roughly chopped
- 2 limes
- 1 clove garlic, minced
- 1/4 cup (60ml) extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Preheat the Grill: Start by preheating your grill to medium-high heat (around 400°F/200°C).
- Prepare the Mushrooms: Clean the mushrooms and cut them into halves or quarters, depending on their size. In a mixing bowl, toss the mushrooms with 2 tablespoons of olive oil and season with salt and pepper.
- Grill the Mushrooms: Place the seasoned mushrooms on the grill grates. Grill them for about 5-7 minutes, turning occasionally until they are charred and tender. The grilling time may vary, so keep an eye on them. Remove the grilled mushrooms from the grill and allow them to cool slightly.
- Prepare the Dressing: In a small bowl, combine the juice of 2 limes, minced garlic, extra virgin olive oil, salt, and pepper. Whisk the dressing until well combined.
- Assemble the Salad: In a large mixing bowl, combine the grilled mushrooms, chopped fresh parsley, and lime dressing. Gently toss everything together to ensure the salad is evenly coated with the dressing.
- Serve: Transfer the salad to a serving platter, and it’s ready to serve. You can serve it warm or at room temperature.
Tips for making Mushroom Parsley and Lime Salad
Cooking Tips
- Mushroom Selection: Use fresh and firm button or cremini mushrooms for this recipe. They should have a pleasant earthy aroma and no visible signs of decay.
- Grilling Mushrooms: When grilling the mushrooms, avoid overcrowding the grill. Leave some space between each mushroom piece to ensure they cook evenly and get that desirable char.
- Marinating Time: You can enhance the flavor by marinating the grilled mushrooms in the lime dressing for 15-20 minutes before serving. This allows them to soak up the zesty goodness.
- Garlic Infusion: If you love a robust garlic flavor, consider marinating the garlic in the lime dressing for a while before mixing it with the salad.
- Adjust Lime and Salt: Taste the dressing as you make it. Lime juice can vary in acidity, so adjust it according to your preference. Likewise, be cautious with salt, as it can be adjusted to suit your taste.
Serving Suggestions
- Complementary Sides: This salad pairs wonderfully with grilled chicken, fish, or steak. It can also be served alongside roasted vegetables or as part of a mezze platter.
- Garnish with Nuts: For an added crunch and depth of flavor, sprinkle some toasted almond slices or pine nuts over the salad just before serving.
- Beverage Pairing: A crisp white wine, such as a Sauvignon Blanc or Chardonnay, complements the zesty lime and fresh parsley flavors. For a non-alcoholic option, try sparkling water with a slice of lime or a cucumber-mint cooler.
- Serve in Lettuce Cups: Create a unique presentation by serving the salad inside large, crisp lettuce cups. It’s a refreshing and low-carb option.
- Topping Ideas: Boost the visual appeal with a few extra parsley leaves or lime zest on top. A drizzle of high-quality olive oil can add a luxurious finish.
FAQs (Frequently Asked Questions) about Mushroom Parsley and Lime Salad
- Can I prepare this salad in advance for a party? Yes, you can prepare the grilled mushrooms and the dressing in advance, but it’s best to mix everything together just before serving to maintain the salad’s texture and freshness.
- Can I use other types of mushrooms? Absolutely! While button and cremini mushrooms are commonly used, you can experiment with shiitake, oyster, or portobello mushrooms to add different flavor dimensions.
- How long can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad is best enjoyed fresh.
- Can I make this salad vegan? Yes, you can make it vegan by substituting honey with a plant-based sweetener like maple syrup or agave nectar in the dressing.
- What can I serve this salad with for a complete meal? Add a protein component like grilled chicken, salmon, or tofu for a more substantial and balanced meal. The salad’s flavors pair well with various proteins.
Savor the flavor of summer with our Mushroom Parsley and Lime Salad recipe. Discover grilling tips, serving ideas, and more in this delightful post.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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