It’s autumn but still warm enough for a delicious salad instead of a warming soup? I feel you. That is why I love this salad, as it has warm ingredients and makes it a main dish. All the ingredients are anti-inflammatory so your guts will thank you for a quick, easy and healthy meal.
Here’s the recipe for this gluten-free vegan salad
Prep time: 15 minutes
Cooking time: 15 minutes
50g walnuts (roughly chopped)
2 tablespoons maple syrup
400g brown champignons
1 tablespoon Miso paste
3 tablespoons olive oil
½ lime (juice)
½ head of lettuce
Mix the walnuts with maple syrup in a small pot. Caramelize the nuts at a low temperature. Keep stirring so they don’t stick to the bottom of the pot. When all the maple syrup is gone, put the pan aside and let it cool down
Clean and quarter mushrooms. Put them in a bowl.
Mix the miso paste, lime, olive oil, salt and pepper in a small bowl with a whisk. Add the paste to the bowl with the mushrooms and mix properly, until all the champignons are covered.
Cook the mushrooms on a medium level until the water (released by the champignons) is gone. This will take about 15 minutes. Stir regularly.
In the meantime, prepare the salad, cut the tomatoes, apple and avocado into bite-size pieces.
Add all ingredients into a bowl.
Add preferred salad sauce (recipe for salad sauce below)
Ingredients salad sauce
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 teaspoon elder syrup
1 teaspoon agave syrup
1 tablespoon grained mustard
Mix all ingredients.