Mushroom and Spinach Salad with Dukkah

Mushroom and Spinach Salad with Dukkah

This mushroom and spinach salad will take you on a trip to Egypt with the addition of the aromatic pistachio dukkah, guaranteed to spice up your dinner.


CLOSE UP OF MUSHROOM AND SPINACH SALAD

These oyster shaped mushrooms are paired with sweet baby spinach sensational with aromatic Dukkah and lemon Dijon vinaigrette.

I especially love mushrooms with beef and poultry, this a great salad for a barbecue, to serve as part of a buffet or at a dinner party with a prime rib roast. The leftovers are great for your lunch box or to stir through some noodles the next day.

It is another low carb salad with only 6 grams of net carbs and is also suitable for vegetarians, Keto and Paleo dieters. If you change the Dijon for Vegan mustard it can become vegan as well.

Preparing your mushroom and spinach salad

For the mushrooms…

CLEANING OYSTER MUSHROOMS
  1. Since Pleurotus Oyster Mushrooms grow on wood and don’t come into much contact with dirt, they don’t really require that much in terms of cleaning.
  2. You can just wipe them off with a paper towel, cut off the hard part of the stems and simply cut the large ones in half lengthwise.
  3. You can rinse them in water but do not leave them sitting in water as they will become waterlogged.
  4. Heat a heavy-based pan on medium to high heat and add the oil.
  5. Once the oil is hot, add the mushrooms in batches and cook on both sides until golden brown (approximately 5 minutes on each side).
  6. Add 1 tablespoon of the Dukkah once the final batch is done then add the remaining batches of mushrooms, stir until the mushroom mix is coated with the Dukkah.
  7. Allow the Pleurotus oyster mushrooms to cool slightly.
  8. While your mushrooms are cooling you can take the time to prepare the remainder of your ingredients.

For the Baby Spinach…

WASHING SPINACH
  1. Rinse in a colander under cold running water.
  2. Shake to remove excess water then either pat dry or spin in a salad spinner.
  3. Drying your baby spinach is important as this gets rid of the water and allows the vinaigrette to stick to the leaves for a much tastier salad.
  4. Transfer to the mixing bowl with the Pleurotus mushrooms.

For the Vinaigrette…

  1. Simply add all the vinaigrette ingredients to a glass jar, season with sea salt and cracked black pepper.
  2. Shake the closed jar gently until the vinaigrette emulsifies (this means that the ingredients will combine and become a smooth mixture.
  3. Leave to one side.

Putting it all together…

  1. Add another tablespoon of Dukkah to your mixing bowl with the mushrooms and spinach, then pour the dressing over the salad, season with salt and pepper and mix until the vegetables are well coated with dressing.
  2. Taste your salad and adjust seasonings according to your taste.
  3. Arrange in a salad bowl and scatter the final tablespoon of Dukkah on top to garnish. Serve and Enjoy!

Make your own Dukkah for your mushroom and spinach salad…

PISTACHIO DUKKAH

PISTACHIO DUKKAH RECIPE

INGREDIENTS:
  • 2 cups shelled pistachios
  • ¼ cup sesame seeds
  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
METHOD:
  1. Preheat oven to 200°C. Spread the pistachios over a baking tray. Spread your sesame seeds in a separate baking tray. Place them both in your oven and roast for 10-15 minutes or until golden brown and fragrant. Remove and place to the side.
  2. Place the coriander, cumin and pepper in a hot frypan and cook, stirring, for 30 seconds or until aromatic.
  3. Once everything has cooled, place the nuts and spices in a food processor and process until mixture resembles coarse crumbs. Stir in the sesame seeds.
  4. Store in an air-tight container until ready to use.

This recipe will make approximately one small jar that you should keep in a cool, dry place in the dark.


TRY SOME MORE OF OUR MUSHROOM SALAD RECIPES…


Mushroom and Spinach Salad with Aromatic Dukkah

CourseSalad
CuisineMiddle Eastern Inspired
DifficultyIntermediate
Servings4


Prep Time10 mins
Cook Time20 mins

Equipment

  • Salad Spinner

Ingredients

For the salad…

  • 400 grams Pleurotus oyster mushrooms
  • 2 tbsps oil
  • 100 grams baby spinach leaves
  • 3 tbsps Dukkah

For the vinaigrette.

  • 2 tbsps olive oil
  • ¼ cup lemon juice
  • 1 tsp Dijon mustard

Instructions

  • Wipe the mushrooms of any dirt and chop off any hard stems.
  • Heat a heavy-based pan on medium to high heat and add the oil.
  • Once the oil is hot, add the mushrooms in batches and cook on both sides until golden brown (approximately 5 minutes on each side).
  • Add 1 tablespoon of the Dukkah once the final batch is done, then add the remaining batches of mushrooms, stir until the mushroom mix is coated with the Dukkah.
  • Transfer to a mixing bowl when done and allow to cool slightly.
  • Wash the baby spinach leaves and then spin in a salad spinner to remove excess water. Transfer to your mixing bowl.
  • In a glass jar add all the dressing ingredients and shake until emulsified.
  • Add one tablespoon of Dukkah to your mixing bowl with the mushrooms and spinach, then pour the dressing over the salad, season with salt and pepper and mix until the vegetables are well coated with dressing. Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl and scatter the final tablespoon of Dukkah on top to garnish. Serve immediately.

Video

Nutrition

Nutrition Facts
Mushroom and Spinach Salad with Aromatic Dukkah
Amount Per Serving
Calories 211 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 53mg2%
Potassium 620mg18%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 5g10%
Vitamin A 2392IU48%
Vitamin C 13mg16%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

NEVER MISS A RECIPE
I agree to have my personal information transfered to MailChimp ( more information )
Stay connected to be updated with our latest salad recipes, what's in season guides and salad tool suggestions.
We hate spam. Your email address will not be sold or shared with anyone else.

Related Posts

Roasted Beetroot Salad with Black Eyed Peas & Lime Chilli Dressing

Roasted Beetroot Salad with Black Eyed Peas & Lime Chilli Dressing

In this Roasted Beetroot Salad, the beets take on a distinct flavour once roasted just wonderful with the black-eyed beans and the lime chilli vinaigrette.

Cherry Tomato Salad with Zoodles and Feta

Cherry Tomato Salad with Zoodles and Feta

This cherry tomato salad is a low carb substitute for a traditional pasta salad. Zucchini noodles, sweet mini cherry truss tomatoes, salty feta and basil add a fresh summer vibe to this healthy salad.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.