Perfect warm sunny day in Melbourne for a couple of salads for dinner.

I pulled out the recipe books to find a new salad recipe I hadn’t tried before and matched this one up with the food available in my fridge.

Ingredients:

1 cup sliced mushrooms (Portobello or Swiss Brown work well)

1/2 cup Worcestershire Sauce

2 cups salad greens – I used rocket and spinach

1 large tomato sliced

1/4 cup basil leaves

sea salt

Method:

1. Marinate the mushroom slices in the Worcestershire sauce in a bowl for a couple of hours.  Strain off the excess marinade and set aside for later.

2. Place salad greens on plate, top with mushroom slices, then tomato slices.  Garnish with basil leaves, a pinch of salt and drizzle remaining marinade over salad.

Serves 2

I really like the mushrooms in this salad – very yum.

Ally x

Giving credit where credit is due…

The inspiration for this salad came from Alissa Cohen’s book, ‘Raw for food Everyone’.