This hearty mushroom salad is perfect for an everyday light meal. The combination of the ingredients with the dressing is simply superb.

Serves: 4 Prep. time: 20′ + 2h waiting Cooks in:15′ Ready in: 35′


For the salad
400 g mixed greens for salad (e.g. rocket, lettuce)
150 g grilled pleurotus mushrooms, thinly sliced
1 avocado, thinly sliced
100 g cherry tomatoes, quartered
80 g goat cheese, crumbled
salt, pepper

For the mushrooms
500 g pleurotus (oyster) mushrooms
4 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
1 tbsp fresh thyme, finely chopped
salt, pepper

For the vinaigrette
100 ml good quality balsamic vinegar
50 g pine nuts, toasted
1 tbsp Dijon mustard
1 tbsp fresh thyme, finely chopped
300 ml extra-virgin olive oil
salt, pepper

Step 1
For the mushrooms: In a bowl mix all ingredients and marinate for 2 hours. Drain mushrooms and grill until softened.

Step 2
For the vinaigrette: Whizz all ingredients until well combined.

Step 3
Mix all salad ingredients in a large salad bowl. Drizzle with 100 ml vinaigrette, toss and serve. Drizzle with a little extra vinaigrette if you wish.

Photo: Vangelis Paterakis – Food styling: Elena Jeffrey

Και η συνταγή στα ελληνικά: Ανάμικτη σαλάτα με μανιτάρια, αβοκάντο και κατσικίσιο τυρί