Recipe Details
This refreshing vegan, gluten-free Mediterranean-style salad pops with the peppery, minty aroma of fresh basil, zings with the zing of red onion, and jolts with the tartness of freshly squeezed lemon juice. Nay, this isn't an ordinary salad. It's a party for your mouth! The earthy characteristics of raw Lion's Mane are balanced by the zest, acidity, and sweetness of fresh vegetables, making this one enlivening and healthy, low-calorie salad perfect for a weekend picnic or revitalizing midday meal.
Recipe Facts
Quick Health Facts
Lion’s Mane has more protein than beef, contains hericenones and erinacines which have been shown to stimulate the growth of brain cells, reduce cognitive decline, and fight depression. These medicinal mushrooms are also high in antioxidants that fight inflammation.
Ingredients
Preparation
Rinse the Lion's Mane mushrooms under cold water. Pat dry with paper towels. Use a sharp knife to slice the mushrooms into bite-sized pieces.
Chop the cherry tomatoes into halves. Halve the red onion and slice into thin segments.
In a large bowl, combine the chopped Lion's Mane mushrooms, cherry tomatoes, and red onion.
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped basil.
Pour the dressing over the mushroom and tomato mixture and toss to coat evenly. Season with salt and pepper to taste.
Let the salad marinate in the refrigerator for at least 30 minutes before serving. Serve chilled.