Print
Overhead shot of two kale salads topped with mushrooms, sliced avocado, and creamy parmesan dressing and thyme sprigs off to the side

Crispy Mushroom Kale Salad with Creamy Parmesan Garlic Dressing

This Crispy Mushroom Kale Salad with Creamy Parmesan Garlic Dressing is a hearty, delicious, plant based salad with tons of texture and flavor. The mushrooms are sautéed until crispy and tossed with fresh thyme, then served over a massaged kale salad with avocado and a creamy, garlicky dressing!

Course Main, Salad
Cuisine Plant Based, Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Author Molly | Spices in My DNA

Ingredients

For the dressing

  • 1/4 cup plain Greek yogurt
  • juice of 1 lemon
  • 2 cloves garlic
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon red wine vinegar
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the mushrooms

  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 6 cups sliced cremini mushrooms
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon chopped thyme, plus extra for serving

For the salad

  • 1 bunch kale, de-stemmed and chopped
  • 2 teaspoons olive oil
  • juice of 1/2 a lemon
  • pinch of salt
  • 1 avocado, thinly sliced

Instructions

  1. Make the dressing. In a food processor, combine the Greek yogurt, lemon juice, garlic, parmesan, red wine vinegar, olive oil, salt, and pepper and blend until smooth and creamy. Season to taste with additional salt and pepper if desired.

  2. For the mushrooms, heat a large skillet over medium to medium-high heat. Add the olive oil and garlic and sauté for 30 seconds or until fragrant. Add the mushrooms and pepper and cook for 10-12 minutes, until golden and crispy. Don't stir them too often, you want them to develop a crispy crust! After they're finished cooking, season with salt and stir in the fresh thyme.

  3. While mushrooms are cooking, massage the kale. Add kale to a large bowl and add the olive oil, lemon juice, and salt. Massage for a few minutes until the kale softens and decreases in volume. Toss kale with a few tablespoons of the dressing to coat. To assemble the salads, top the kale with the crispy mushrooms, then add avocado, desired amount of dressing, and a sprinkle of fresh thyme.