Marinated Kale and Mushroom Salad

One year ago today, I woke up, made a batch of muffins, and headed in to Labor and Delivery to be induced.

Today was slightly less exciting.  I woke up at 4:30, ran 8 miles, and headed in to work.

I’ve posted a few raw kale salads before, but this one is a little bit different, thanks to the mushrooms.  I had no idea lemon juice and soy sauce could make mushrooms taste so good, but oh how amazing these are. The kale itself isn’t too bad either, but it’s the mushrooms that make this salad.  I served it over quinoa to make it a meal, but that’s optional.


Marinated Kale and Mushroom Salad


  • 2 cups thinly sliced brown mushrooms
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 4 cups thinly sliced kale
  • 2 medium carrots, grated
  • 1 medium cucumber, seeded and thinly sliced
  • sesame seeds, for garnish
  • Dressing
  • 3 tbsp olive oil
  • 3 tbsp orange juice
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil


  1. Start by making the mushrooms: heat the oil in a medium skillet and saute until soft. Toss with the lemon juice and soy sauce and set aside while you prepare the salad.
  2. Combine the kale, carrots, and cucumber in a large bowl.
  3. Make the dressing by whisking all ingredients together. Toss the dressing with the kale and mix well.
  4. Drain the mushrooms and add to the salad, along with a sprinkling of sesame seeds.


(adapted from I Am Grateful)

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