Low Iodine Basil-Pesto Mushroom Salad
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Learn more →Ingredients
4 servings
For the roasted mushrooms
- 1 lb cremini mushrooms, stems trimmed, halved
- 2 tbsp olive oil
- ¼ tsp salt
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
- ¼ tsp ground turmeric
For the salad
- 5 oz baby arugula
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- salt, to taste
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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