Low Sodium Basil-Pesto Mushroom Salad

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the roasted mushrooms

1 lb cremini mushrooms, stems trimmed, halved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
2 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pesto

2 cups fresh basil leaves, packed
⅓ cup extra-virgin olive oil
2 cloves garlic, peeled
2 tbsp lemon juice (from about 1 lemon)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the salad

5 oz baby arugula
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the mushrooms in a single layer on a large baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp salt. Roast for 18–22 minutes, flipping once halfway through, until the mushrooms are deeply golden at the edges and any released liquid has evaporated.
2
While the mushrooms roast, combine the basil leaves, garlic, lemon juice, turmeric, and salt in a food processor or blender. Pulse 4–5 times to roughly chop, then stream in the 1/3 cup extra-virgin olive oil with the motor running and process until the pesto is smooth and bright green, about 30 seconds.

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