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Raw mushroom salad with hazelnut gremolata in a white bowl, with a mint linen napkin on the right. Hazelnuts on the top left and a halved lemon on the right.
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4 from 5 votes

Raw Mushroom Salad with Hazelnut Gremolata

A Raw mushroom salad partnered with an Italian favourite – Gremolata, chock full of B vitamins, rich in protein that is also low carb.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Keyword: Easy
Difficulty: Easy
Diet: Suits all diets and eating styles
Servings: 6 as a side
Calories: 143kcal
Author: Anastasia Papapetros

Equipment

  • Food Processor

Ingredients

For the salad

  • 4 cups white button mushrooms, sliced (approximately 500 grams or 17.7 ounces)
  • ½ cup lemon juice
  • 1 cup olive oil
  • Sea salt & cracked black pepper

For the gremolata

  • 1 cup parsley leaves (roughly chopped and packed tightly)
  • ⅔ cup Hazelnuts (roasted)
  • 1 small garlic clove (minced)
  • 1 tablespoon lemon zest (from 1-2 lemons)
Metric - Imperial

Instructions

1-Prepare Mushrooms

  • To quickly clean the mushrooms, gently submerge them in a bowl of water, agitate to get rid of the dirt, remove them and pat dry with a towel.
  • Cut off the mushroom stems then slice thinly with a knife or use your food processor.

2-Blitz Gremolata

  • Put all the ingredients for the hazelnut gremolata in a food processor and blitz until finely chopped but not pureed into a paste (you still want to see some hazelnut bits).

3-Assemble Salad

  • Place your sliced mushrooms, gremolata, lemon juice and oil in a large mixing bowl, season with salt and pepper, toss until the mushrooms are well coated with the dressing and the gremolata is evenly distributed throughout.
  • Arrange in a salad bowl and serve.

Nutrition

Calories: 143kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 842IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 2mg