Tuesday, December 27, 2016

Watercress Mushroom Salad

This salad is a power house of nutrients. Shittake mushrooms which are filled with selenium help boosts thyroid while watercress is filled with cancer preventives, helps build immunity, and also aids the thyroid. It has been proven that even one salad intake of watercress can help your body combat certain ailments. This is the perfect salad to be eating during these eight days of fried food filled festivities. Besides for all these incredible nutrition facts, this mushroom tossed salad is umami, beautiful, and filled with natural flavors making it the perfect side dish to a large dinner or a wholesome lunch on its own! 
5 cups watercress
1 large onion
1 lb mixed mushrooms (portobello & shittake)
1 tbsp extra virgin olive oil 
1 handful curly parsley 
1/4 cup soy sauce
1/4 cup truffle oil
2 tbsp lemon juice
2 tsp kosher salt
2 tsp coarse black pepper

Wash mushrooms and dry well. thinly slice mushrooms and onions. heat oil in a large skillet over medium heat. add sliced onions and sauté for 5 minutes until they are translucent. Add the mushrooms and continue cooking for 10 minutes until onions and mushrooms begin to lightly brown. once all liquid has evaporated from the pan season mushrooms and onions with salt and pepper. small chop parsley and stir into onions and mushrooms. In a separate small bowl whisk together the soy sauce, truffle oil, lemon, salt and pepper. put watercress in a large salad bowl, top with mushroom mixture, and drizzle in dressing as needed. lightly toss and serve.

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