The most delicious mushroom, kale & broccoli salad
We're starting to feel a little hint of spring in the air & we are so excited for that warm warm weather to kick in! But while there's still a chill lingering around we've been eating all the winter vegetables in abundance - especially mushrooms & broccoli. Here's a super quick, easy & delicious mushroom, brown rice & kale salad!
500g mushrooms (use whatever you're vibing, we used button)
2 cups brown rice (cooked)
1 bunch kale
1 head broccoli
1/3 cup tamari (gluten free soy sauce)
1/4 cup olive oil
1/2 lemon (juice)
Salt & pepper to taste
Pre-heat oven to 180 degrees celsius.
Using a clean tea towel, rub any dirt off your mushrooms, then thickly slice. Place mushrooms in a baking dish, drizzle over tamari & olive oil. Bake in oven for 15 minutes, or until mushrooms are just tender.
Chop broccoli into small florets, toss with olive oil & bake in oven until just cooked, approximately 15 minutes (you want this a little crispy & a little al-dente too!)
Meanwhile, cook brown rice according to pack instructions. Wash kale, de-stem & cut into really thin strips. Place chopped kale in a bowl & add lemon juice, drizzle of olive oil, salt & pepper & massage with your hands, for approximately 3-5 minutes.
To assemble, toss all the ingredients together in a bowl, be sure to include the roasting juices from the mushrooms! Serve in a big salad bowl & voila!
Use whatever mushrooms you want, adding in some enoki & other varieties will only heighten this dish
If you prefer steamed broccoli or even broccolini use that!
I'd serve with some roasted salmon and maybe even a miso tahini!