Vegan Salad with Mushrooms, Spinach, and Nuts
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Optionally, you can add 5 grams of dooshab.
Ingredients
- Champignons - 3.5 oz
- Spinach - 2.8 oz
- Pomegranate Seeds - 0.5 oz
- Narshehab sauce - 0 fl oz
- Olive Oil - 1 fl oz
- Walnuts - 0.2 oz
- Salt - 0.1 oz
Step by Step guide
Step 1
Slice the mushrooms from the cap to the stem to maintain their shape.
Step 2
Place in a skillet with heated olive oil, sauté until golden brown, and season with salt.
Step 3
At the end of frying the mushrooms, add spinach to the pan, tearing it roughly by hand, and keep it on the heat for just another 10 seconds.
Step 4
Arrange the mushrooms with spinach on a plate, and sprinkle with pomegranate seeds and chopped nuts.
Step 5
Dress with olive oil (10 g) and narsharab sauce, then drizzle with doshab (5 g) if using. Serve immediately.
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