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!
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
-
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.
-
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.
-
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.