Mushroom and artichoke salad: A vegan-friendly weekend meal

If you follow a healthy diet, it can get repetitive with food choices. However, there is always a way to improve your day and nutrition with a tasty salad. Mushrooms are always a welcome addition and add a meaty texture if you’re missing it. Our salad also includes artichoke hearts for a similar reason including many great nutrients like Vitamin C, fibre, and protein. Our mushroom and artichoke salad is also vegan-and vegetarian-friendly.

Mushroom and artichoke salad tips

If you don’t like your white button mushrooms to be raw, you can of course cook them with the chili flakes. The red onions are sweeter than regular onions and add some crunch which is a texture we love. This light lunch is great any day of the week, but especially good on the weekend with an alcoholic beverage like a gin cocktail. You can also remove or add any of the vegetables to create your own tasty mushroom salad.

If you’re in the mood for a great vegetarian or vegan salad to enjoy over the weekend, try our mushroom and artichoke salad. It’s healthy and tasty.

Mushroom and artichoke salad recipe

Recipe by South African Mushroom Farmers’ Association Course: SideCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Ingredients

• 500 g 500 white button mushrooms

• 50 ml 50 apple cider vinegar

• 60 m 60 olive oil

• ¼ ¼ red onion, finely diced

• ½ tsp ½ dried chili flakes

• 1 tsp 1 dried oregano

• 1 handful 1 fresh coriander

• 200 g 200 feta cheese

• 1 1 Mediterranean cucumber

• 100 g 100 radish, sliced

• 1 tin (390g) 1 artichoke hearts

• 80 g 80 mixed baby leaves

• 1 handful 1 pumpkin seeds

• GIN PAIRING

• 50 ml 50 Cape Fynbos Gin

• 150 ml 150 pink tonic water

• fresh sprigs of local fynbos

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.
• GIN PAIRING
• Place the gin in the freezer for a few hours to cool before making your salad. Or… Fill a shaker with ice and quickly shake the gin over ice to cool.
• Pour into a coupe and top with pink tonic. Garnish with fresh fynbos.

Notes

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