A healthy recipe for Mushroom, Spinach, Strawberry and Salmon Salad
1/4 cup (60ml) light olive oil
3 Tbsp (45ml) honey
2 Tbsp (30ml) white wine vinegar
1 tsp (5ml) Dijon mustard
250g button mushrooms, thickly sliced
100g asparagus, trimmed and blanched
100g strawberries, halved
1 red pepper, deseeded and sliced
1 packet baby spinach leaves, rinsed and dried
100g smoked salmon, cut into strips
Salt and black pepper to taste
Whisk the oil, honey, vinegar and mustard together and season to taste with salt and black pepper. Set aside.
Toss the mushroom, asparagus, strawberries, red pepper and spinach leaves in the dressing.
Arrange on a serving plate. Add the salmon and top with some freshly milled black pepper.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.