Raw Mushroom Superfood Salad

Raw Mushroom Superfood Salad – Packed with so much goodness

Serve this salad as a delicious side or as a light lunch. Whichever way you decide to serve it, it will prove a major natural injection of nutrients, vitamins and goodness.

Raw Mushroom Superfood Salad

This earthy salad is incredibly healthy and packed with so much goodness. Raw Mushroom Superfood Salad is a fantastic blend of flavours and has all the attributes of a superfood that our bodies need to stay super healthy.

The delicious combination of quinoa, raw mushrooms, avocado and leafy greens are crunchy and tasty. Rounded off with a generous quantity of pomegranate rubies, this Raw Mushroom Superfood Salad is sure to satisfy.

Mushrooms are rich in nutrients, very low in kilojoules and high in antioxidants. Quinoa is packed with loads of nutrients. It is an important source of magnesium, iron, potassium, phosphorus and zinc. Not to forget that quinoa is rich in the B-complex vitamins and protein. Quinoa is oftentimes served instead of another starchy food such as potatoes, rice or samp.

Prepare this salad as a delicious side to the main meal. On the other hand, this salad is so filling that you can serve it as a light lunch. Whichever way you decide to serve it, it will prove a major natural injection of nutrients, vitamins and goodness.

Raw Mushroom Superfood Salad

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Recipe by South African Mushroom Farmers’ Association Course: SidesCuisine: GlobalDifficulty: Easy
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  • 1 cup 1 / 200 g mixed red & white quinoa

  • 2 cups 2 vegetable stock

  • ± 200 g ± 200 derstem broccoli

  • ± 200 g ± 200 cooked spelt

  • 250 g 250 white button mushrooms, sliced

  • 1 1 ripe avocado

  • 50 g 50 baby leafy greens / rocket / watercress / herbs

  • 40 g 40 raw almonds

  • 50 g 50 50 g fresh pomegranate rubies

  • PICKLED ONIONS (make ahead)
  • 1 1 large red onion, very thinly sliced

  • ½ cup ½ water

  • ½ cup ½ apple cider vinegar

  • 1 tablespoon 1 maple syrup

  • 2 teaspoons 2 sea salt


  • Pack the sliced onions into a heat-proof glass jar.
  • In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions.
  • Press the onions down with a spoon so they are submerged by the vinegar mixture. Allow to cool. Seal and refrigerate.
  • Rinse the quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to the boil. Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed. Fluff with a fork and allow to cool.
  • Steam the tenderstem broccoli for a few minutes until just tender but still crunchy. Roughly chop and add to a large mixing bowl.
  • Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine.
  • Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies. Dress with a little olive oil and pickled onion juice just before serving.

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