Artichoke and button mushroom salad: Fresh summer goodness

The time for those stews and soups is over, and it’s time for fresh and healthy salads and sides for your braai. This artichoke and button mushroom salad is perfect for World Heart Day on 29 September. We should all be a bit heart-smart and your nutrition is where the journey begins or continues. The salad is perfect for those following a vegetarian diet and you can make it fully vegan-friendly if you substitute the feta cheese for your preferred alternative.

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Artichoke and button mushroom salad tips

Mushrooms contain vitamins C and D, which have long been associated with good cardiovascular health, as well as a unique heart-healthy type of fibre and potassium. Some studies have also shown positive signs that edible mushrooms also aid in blood pressure reduction. Eating healthy doesn’t have to be bland, and this colourful and tasty salad proves that. You can have it as a whole meal and it’s perfect for a braai side this weekend.

ALSO READ: Eggplant and mushroom lasagne boats for weekend feasting

Stay super healthy on World Heart Day and enjoy every bite of this artichoke and button mushroom salad, as a meal or braai side.

Artichoke and button mushroom salad recipe

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Recipe by South African Mushroom Farmers’ Association Course: Side, MainCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Ingredients

• 500 g 500 white button mushrooms

• 60 ml 60 apple cider vinegar

• 60 ml 60 olive oil

• ¼ ¼ red onion, finely diced

• 1 tsp 1 dried oregano

• 1 handful 1 fresh coriander

• 200 g 200 feta cheese

• 1 1 Mediterranean cucumber

• 100 g 100 radish

• 1 tin 1 artichoke hearts

• 80 g 80 mixed baby leaves

• 80 g 80 mixed baby leaves

Method

• Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.
• Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish.
• Drain the artichoke hearts.
• Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.
• Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix.
• Finally crumble over the feta and finish with pumpkin seeds for crunch.

Notes

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