June 18

Even if you’re not crazy for mushrooms, this salad is a light refreshing treat. I’m always surprised by how much I like this as I rarely eat raw mushrooms.
Serves 2.

Ingredients:
12 mushrooms, mix of brown and white
Juice from 2 lemons
3 to 4 tablespoons extra virgin olive oil
2 Tablespoons fresh chives, chopped
Salt and pepper to taste

Preparation:
Wash mushrooms and remove stems. Place on paper towel to dry.

Once dry, slice mushrooms thinly and place in bowl. Add chives. Add dressing. Mix and serve.

Dressing:
Place juice from lemons in a small bowl. Beat in olive oil, starting with 3 tablespoons and add more if the sauce is too strong. Add salt and pepper. Mix well.
Note: You can add a little bit of apple cider vinegar if you like it less lemony.

June Salad Challenge Index

Berry Salad

Pasta Salad

Beet Salad

Nicoise Salad

Asparagus and Marinated Artichoke Salad

Shrimp and Orange Salad

Kale Salad

Spanish Salad

Three Ps Salad

Cobb Salad

Radicchio & Pear Salad

Take-Out Salads

Mushroom Salad

Roasted Cauliflower Salad

Salade de Chèvre Chaud

Caprese Salad

Canadian Campagnarde

Mexican Salad

Lentil Salad

Spinach Salad

Asian Chimichurri Salad

Belgium Endive Salad

Steak Salad

Asparagus Salad

Salade Campagnarde

Panzanella – Tuscan Bread Salad

Burger Salad

Baby Artichoke Salad

Bacon Avocado Salad

Go-To Salad