Breastfeeding Friendly Ginger-Lime Mushroom Salad
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ½ tsp ground turmeric)
- 1 tsp honey
- 3 tbsp extra-virgin olive oil, divided
For the salad
- 1 lb mixed mushrooms (cremini, shiitake, and oyster), cleaned and sliced ¼-inch thick
- 3 scallions, thinly sliced (green tops only)
- ½ tsp salt, plus more to taste
- 5 oz mixed salad greens (arugula, spinach, or butter lettuce)
- 1 medium carrot, peeled and shaved into ribbons with a vegetable peeler
- ½ english cucumber, thinly sliced
For serving
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, coconut aminos, grated ginger, turmeric, and honey. Drizzle in 2 tablespoons of the olive oil while whisking until the dressing is cohesive and slightly emulsified. Set aside.
- 2
Heat the remaining 1 tablespoon of olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, until the undersides are golden brown.
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