Low Iodine Coconut Ranch Roasted Mushroom & Arugula Salad

Total time50 min

Prep time15 min

Cook time25 min

Low Iodine Coconut Ranch Roasted Mushroom & Arugula Salad

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Ingredients

4 servings

For the roasted mushrooms

1 lb cremini mushrooms, stems trimmed, halved
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the coconut ranch dressing

½ cup full-fat coconut milk
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 small clove garlic, finely grated
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt

For the salad

5 oz baby arugula
½ small red onion, very thinly sliced
1 tbsp fresh lemon juice
1 tbsp olive oil
flaky sea salt, to taste
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

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 2 tbsp olive oil, 1/2 tsp fine 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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