A salad with mushrooms and eggs is a hearty and nutritious option that’s perfect for a light meal or as a side dish. Here's a recipe for a delicious and balanced salad:
Ingredients
- 4 cups mixed salad greens (such as spinach, arugula, or romaine)
- 1 cup mushrooms (sliced, any variety)
- 4 large eggs
- 1 small red onion (thinly sliced)
- 1 avocado (sliced)
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh herbs like parsley, chives, or dill (optional, for garnish)
Instructions
1. Cook the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 9-12 minutes depending on your desired level of doneness.
- Drain and transfer the eggs to a bowl of ice water to cool. Once cool, peel and slice the eggs into halves or quarters.
2. Sauté the Mushrooms:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
- Season with a pinch of salt and pepper. Remove from heat and let them cool slightly.
3. Prepare the Dressing:
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar or lemon juice, Dijon mustard, and a pinch of salt and pepper.
4. Assemble the Salad:
- In a large bowl, combine the mixed salad greens, sautéed mushrooms, and sliced red onion.
- Add the avocado slices and arrange the sliced eggs on top.
- Drizzle the salad with the prepared dressing and toss gently to combine.
5. Garnish and Serve:
- Sprinkle the salad with crumbled feta or goat cheese if using, and garnish with fresh herbs.
- Serve immediately, enjoying the combination of creamy eggs, savory mushrooms, and crisp greens.
Tips
- Additions: Consider adding crispy bacon or croutons for extra texture and flavor.
- Vegan Option: To make this salad vegan, skip the eggs and cheese and add protein-rich ingredients like chickpeas or tofu.
- Storage: If making ahead, store the dressing separately and add it just before serving to keep the greens fresh.
This salad with mushrooms and eggs is versatile and can be customized to your preferences. It's a great way to enjoy a balanced and tasty meal!
