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Get Your Mushrooms In & Keep Your Brain Sharp With This Salad Recipe

Caroline Muggia
Author:
March 19, 2019
Caroline Muggia
By Caroline Muggia
mbg Contributor
Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.
Image by John Burgoyne / Contributor
March 19, 2019

Mushrooms are all the rage right now and for good reason. They're known to strengthen our immune system, support detoxification, and reduce our risk of mild cognitive impairment (the stage before dementia). So naturally, we're finding ways to put them in everything.

This salad recipe, published in Vegetables Illustrated by America's Test Kitchen, features cremini mushrooms, which are high in selenium, ideal for supporting healthy thyroid functioning, and potassium, known to promote more restful sleep.

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This light and flavorful salad also includes another fan favorite: celery. Celery is known to improve digestion, calm the nervous system, and make your skin glow. You'll reduce waste by using the ribs and the leaves and will be left with a delicious and nutritious salad!

Shaved Mushroom & Celery Salad

Serves 6

Ingredients

  • 8 ounces cremini mushrooms, trimmed and sliced thin
  • ¼ cup extra-virgin olive oil
  • 1 shallot, halved and sliced thin
  • 1½ tablespoons lemon juice
  • Salt and pepper
  • 4 celery ribs, sliced thin, plus ½ cup ­celery leaves
  • 2 ounces Parmesan cheese, shaved
  • ½ cup fresh parsley leaves
  • 2 tablespoons chopped fresh tarragon
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Method

  1. Combine mushrooms, oil, shallot, lemon juice, and ¼ teaspoon salt in large bowl. Toss to coat, then let sit for 10 minutes.
  2. Add celery ribs and leaves, Parmesan, parsley, and tarragon to mushroom-shallot mixture and toss to combine. Season with salt and pepper to taste. Serve.
Based on excerpts from Vegetables Illustrated with the permission of America's Test Kitchen. Copyright © 2019.
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Caroline Muggia
Caroline Muggia

Caroline Muggia has a B.A. in Environmental Studies & Psychology from Middlebury College. She received her E-RYT with Yoga Works and is a graduate of the Institute for Integrative Nutrition. A writer and environmental advocate, she is passionate about helping people live healthier and more sustainable lives. You can usually find her drinking matcha or spending time by the ocean.