Strawberry & Balsamic Glazed Mushroom Salad

Image: South African Mushroom Farmer’s Association

Strawberry & Balsamic Glazed Mushroom Salad

Strawberry & Balsamic Glazed Mushroom Salad is a great addition to any South African summer meal or perfect for a weekly lunch meal.

Strawberry & Balsamic Glazed Mushroom Salad

Image: South African Mushroom Farmer’s Association

Summer deserves a good salad and this delicious recipe is better than the rest. Our Strawberry & Balsamic Glazed Mushroom Salad is simple, light bright and very healthy. Mushrooms have a very positive impact on staving off cancer and during October, if you buy a pink punnet of mushrooms from Pick ‘n Pay, you will help raise funds for breast cancer research. These mushrooms go very well with the rest of the healthy ingredients.

Strawberries aren’t just for fruit salads anymore. Now, Strawberries in salads have become very popular and who knew that the sweetness would add so much dimension to healthy salads. Baby spinach includes a lot of iron and other great nutrients and so do the nuts which also add a great crunch to the party. This recipe is sweet, salty and due to mushrooms, nice and meaty too. You can easily enjoy this Strawberry & Balsamic Glazed Mushroom Salad as a meal or a side at your next summer braai.

Strawberry & Balsamic Glazed Mushroom Salad is a great addition to any South African summer meal or perfect for a weekly lunch meal.

Strawberry & Balsamic Glazed Mushroom Salad Recipe

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Recipe by South African Weather Service Course: Main, SideCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Ingredients

  • 1 tbsp olive oil

  • 250 g white button mushrooms, quartered

  • 2 tbsp balsamic vinegar glaze

  • 50 g rocket

  • 50 g baby spinach

  • 250 g strawberries, sliced

  • 100 g feta cheese, crumbled

  • fresh basil leaves

  • 50 g pistachios, roughly chopped

  • Salt and pepper, to taste

Method

  • Heat olive oil in a large frying pan.
  • Cook mushrooms very briefly until just tender.
  • Add them to a bowl with the balsamic glaze.
  • Toss to coat well and season with a little salt and black pepper.
  • To the bowl add the rocket, baby spinach, strawberries and feta.
  • Toss gently to coat.
  • Plate salad on the desired platter.
  • Scatter with basil leaves, chopped pistachios and serve.

Notes

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