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.
These oyster shaped mushrooms are paired with sweet baby spinach which is just sensational with aromatic Dukkah and a lemon Dijon vinaigrette.
This 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.
How to make mushroom and spinach salad
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.
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.
You can rinse them in water but do not leave them sitting in water as they will become waterlogged.
2 SAUTÉ THE MUSHROOMS
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.
Allow the Pleurotus oyster mushrooms to cool slightly.
While your mushrooms are cooling you can take the time to prepare the remainder of your ingredients.
Rinse in a colander under cold running water.
Shake to remove excess water then either pat dry or spin in a salad spinner.
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.
Transfer to the mixing bowl with the Pleurotus mushrooms.
4 SHAKE-UP VINAIGRETTE
Simply add all the vinaigrette ingredients to a glass jar, season with sea salt and cracked black pepper.
Shake the closed jar gently until the vinaigrette emulsifies (this means that the ingredients will combine and become a smooth mixture.
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.
Taste your salad and adjust seasonings according to your taste.
Arrange in a salad bowl and scatter the final tablespoon of Dukkah on top to garnish. Serve and Enjoy!
How To make your own Dukkah
Our PISTACHIO DUKKAH RECIPE
- 2 cups shelled pistachios
- ¼ cup sesame seeds
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 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.
- Place the coriander, cumin and pepper in a hot frypan and cook, stirring, for 30 seconds or until aromatic.
- 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.
- 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.
What to serve with this salad
The leftovers are great for your lunch box or to stir through some noodles the next day.
Looking for more mushroom salad recipes?
(Times are an estimate and will depend on your skill level)
- Salad Spinner
- 400 grams Pleurotus oyster mushrooms
- 2 tbsps oil
- 100 grams baby spinach leaves
- 3 tbsps Dukkah
- 2 tbsps olive oil
- ¼ cup lemon juice
- 1 tsp Dijon mustard
- 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.