Low Sodium Coconut Ranch Mushroom Salad

Total time45 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the roasted mushrooms

1 lb cremini mushrooms, 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
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger

For the coconut ranch dressing

½ cup full-fat coconut cream
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 clove garlic, finely grated
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

5 oz mixed salad greens
1 cup cucumber, thinly sliced
¼ cup red onion, very thinly sliced
1 avocado, pitted and sliced

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the halved cremini mushrooms with the olive oil, 1/2 tsp sea salt, turmeric, and ginger until evenly coated. Spread in a single layer on the prepared baking sheet, cut-side down, leaving space between pieces.

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